GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
CHEF JOHN'S GINGERSNAP COOKIES
The amazing spicy-sweet flavor and irresistible texture of these cookies will please even a non-cookie eater like me. You can adjust the spices to suit your tastes but remember, they're called 'snaps' for reasons other than texture!
Provided by Chef John
Categories Desserts Cookies Spice Cookie Recipes
Yield 20
Number Of Ingredients 16
Steps:
- Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
- Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.
- Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar.
- Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 26.5 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4.5 g, Sodium 159.8 mg, Sugar 14.6 g
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
GINGER COOKIES FROM STEVIA IN THE RAW®
Ginger, cinnamon, and ground cloves make these simple ginger cookies a cookie-platter favorite.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 2h10m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.
- Beat butter, Stevia in the Raw®, and 1/4 cup Sugar in the Raw® in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 to 2 hours or until easy to handle. (See Tip below.)
- Place 1/3 to 1/2 cup Sugar in the Raw® in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets.
- Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.
Nutrition Facts : Calories 53.3 calories, Carbohydrate 8 g, Cholesterol 8.5 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.3 g, Sodium 48.6 mg, Sugar 2.8 g
MOM'S GINGER SNAPS
Fabulous, spicy cookies.
Provided by Elaine
Categories Desserts Cookies Spice Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g
MISS SYLVIA'S GINGER SNAP COOKIES
Miss Sylvia lived in the apartment below me back in the 70's when I was a newlywed. She shared so much of her live wisdom with me along with a few choice recipes. This one has been a favorite and receives the most "can I have that recipe?" requests ever. Hope you enjoy this crispy, snappy cookie. P.S. It makes a GREAT ice...
Provided by Laura Lagasse
Categories Cookies
Time 25m
Number Of Ingredients 9
Steps:
- 1. Cream sugar & butter and or shortening until light & fluffy. Add egg & molasses and continue beating till well incorporated.
- 2. Sift all dry ingredients and add mixture to sugar mixture. Mix on low speed just until flour is incorporated, then turn mixer to high for just a few seconds (10 - 20) to make sure everything is mixed well.
- 3. Use a half oz. cookie scoop (half oz. equals 1 tablespoon)to divide dough. When scooping use side of bowl to press dough into scoop. Scoop 12 at a time - roll rounded sides of dough in granulated sugar leaving flat side free of sugar. If you do not have a scoop, just use a spoon and roll dough into a ball. Make sure you leave part of the ball free from sugar. This makes sure there is no burned sugar on the finished cookie. Place dough flat side down on a lightly greased cookie sheet. Use a glass to flatten dough. If you use a glass that has a design or texture to it, that design will show slightly after baking. Bake cookies at 375 degrees for 10 - 12 minutes. Cookies should be lightly browned at the edges and centers slightly under-baked. Remove cookies to cooling rack. Store in an air tight container. If you are making sandwich cookies, you may want to make a larger cookie. In that case baking time may vary.
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