Triple Ginger Snaps Recipes

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Steps:

• Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.

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.

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Steps:

• Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

Steps:

• Line a loaf pan with plastic wrap, with several inches overhanging on each side.
• Combine the coconut oil, rapadura, butter, molasses, cinnamon, ginger, and cloves in a saucepan over medium heat, and cook, stirring constantly, until the mixture comes to a boil. Pour into a heatproof bowl or measuring cup and let cool to room temperature.
• Combine the flours, baking soda, and salt in a large bowl and stir with a whisk. Whisk the egg into the cooled oil mixture until well combined, then pour the oil mixture into the flour mixture and mix well using a rubber spatula. Stir in the pecans and candied ginger.
• Transfer the dough to the prepared loaf pan, fold the flaps of plastic wrap over the dough, and press gently into an even layer. Chill for at least 3 hours, and preferably overnight.
• When you're ready to bake the cookies, preheat the oven to 400°F and line two baking sheets with parchment paper. Lift the dough from the pan, unwrap it, and cut it in half lengthwise. Rewrap one piece and return it to the fridge. Slice the other piece crosswise into very thin cookies, about the thickness of a graham cracker, and place on the prepared pans, leaving 1 inch between cookies. Bake one pan at a time for 7 to 9 minutes, until the edges begin to brown visibly. (If you have a convection oven, you can bake both pans of cookies at the same time.) Let cool on the pans for 5 minutes, then transfer to a cooling rack to cool completely.
• rebecca's notes
• These cookies freeze beautifully, both in dough form and baked. If freezing the dough, wrap it tightly in plastic wrap.
• Rapadura is an unrefined organic sugar from the first pressing of the sugarcane with a unique caramel taste. Look for Rapunzel brand rapadura in your grocery store or find it online at www.rapunzel.com. You can also use muscovado, which is very similar.
• If you can't find uncrystallized candied ginger, use the crystallized version; just rinse and pat dry before chopping.
• storage
• Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 2 months.
• nutrition information
• (per serving)
• Calories: 110
• Total Fat: 5.6g (3.1g saturated, 1.4g monounsaturated)
• Carbohydrates: 14 g
• Protein: 2g
• Fiber: 1g
• Sodium: 50mg