GINGERSNAP COOKIES
I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.
Provided by Anonymous
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
- Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g
AQUAVIT'S GINGERSNAP COOKIES
Provided by Marcus Samuelsson
Categories dessert
Time 2h40m
Yield 12 to 24 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy. Add the egg and molasses, and incorporate well. Sift together the dry ingredients and add to the creamed mixture. Mix well, then gently fold in the candied orange peel. Place dough in the refrigerator until chilled. Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well. Place 2 inches apart on a greased cookie sheet. Bake for 7 minutes, or until golden brown. Use a spatula to remove the cookies from the sheet and let cool.;
AQUAVIT'S GINGERSNAP COOKIES
Provided by Marcus Samuelsson
Categories dessert
Time 2h40m
Yield 12 to 24 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy. Add the egg and molasses, and incorporate well. Sift together the dry ingredients and add to the creamed mixture. Mix well, then gently fold in the candied orange peel. Place dough in the refrigerator until chilled. Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well. Place 2 inches apart on a greased cookie sheet. Bake for 7 minutes, or until golden brown. Use a spatula to remove the cookies from the sheet and let cool.;
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
AQUAVIT'S GINGERSNAP COOKIES
A few things I might try: I would use parchment paper to line the cookie sheets.Check on the temperature, they might need at least 12 minutes. If using the candied orange peel, finely chop it.Let dough come to room temp before baking. From Food Network. Posted for ZWT 6
Provided by Scoutie
Categories Dessert
Time 22m
Yield 12-24 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy.
- Add the egg and molasses, and incorporate well.
- Sift together the dry ingredients and add to the creamed mixture.
- Mix well, then gently fold in the candied orange peel,if using.
- Place dough in the refrigerator until chilled.
- Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well.
- Place 2 inches apart on a greased cookie sheet.
- Bake for 7 minutes, or until golden brown.
- Use a spatula to remove the cookies from the sheet and let cool.
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