LICKETY-SPLIT GINGERSNAPS
Steps:
- Heat oven to 375°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in Bisquick mix, allspice and ginger.
- On surface sprinkled with Bisquick mix, gently roll dough in Bisquick mix to coat. Divide dough into 4 parts. Shape each part into a roll, 3/4 to 1 inch in diameter and about 12 inches long. On large ungreased cookie sheet, place rolls about 2 inches apart. Sprinkle granulated sugar down centers of rolls.
- Bake 12 to 15 minutes or until set and slightly cracked. Cool on cookie sheet 5 minutes. Cut diagonally into about 1-inch strips. Carefully remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 0 g
GINGERSNAP SANDWICH COOKIES WITH LEMON BUTTERCREAM FROSTING
Enjoy these light and fluffy gingered flavored sandwich cookies - perfect dessert for a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 34
Number Of Ingredients 16
Steps:
- In large bowl, beat 1/2 cup butter and sugars with electric mixer on medium speed until light and fluffy. Beat in molasses and water until blended (mixture may look curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves and salt. Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round canapé cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.
- Bake 9 to 12 minutes or until set in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat frosting ingredients on medium speed until light and fluffy. Spread about 1 heaping teaspoon frosting on each whole cookie; top with cutout cookie. If desired, sprinkle additional grated lemon peel on frosting in center.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 95 mg, Sugar 16 g, TransFat 0 g
MOROCCAN SPICED GINGERSNAPS
Adventurous eaters will love the unique Moroccan flavor in this spicy twist on a classic gingersnap!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir flour, baking soda, 2 1/2 teaspoons of the Moroccan spice blend and the salt until well blended. Set aside.
- In large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Stir in flour mixture.
- In small bowl, mix granulated sugar and remaining 1/2 teaspoon Moroccan spice blend. Shape dough by tablespoonfuls into balls; roll in sugar mixture. Place balls 3 inches apart on cookie sheets.
- Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 9 g, TransFat 0 g
BETTY'S GINGERSNAPS
Try these moist and chewy gingersnaps made with canola oil to significantly lower total fat content.
Provided by Allrecipes Member
Yield 36
Number Of Ingredients 11
Steps:
- Beat canola oil with sugar. Whisk in egg and molasses. Add flour, ginger, cinnamon, baking powder, baking soda and salt. Stir until dough is moist.
- Using 1 teaspoon per cookie, shape dough into a ball. Roll in sugar. Bake on lightly oiled cookie sheets at 375 degrees F for 12-15 minutes. Let cool on cookie sheets or racks.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 13.4 g, Cholesterol 5.2 mg, Fat 3.3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 80.2 mg, Sugar 8.2 g
More about "bettys gingersnaps recipes"
BETTY’S GINGERSNAPS – EAT WELL
From canolaeatwell.com
- Whisk in egg and molasses. Add flour, ginger, cinnamon, baking powder, baking soda and salt.
CRISPY GINGERSNAP COOKIES - BAKER BETTIE
GINGERSNAPS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RECIPE DETAILS | CANOLA OIL. GOOD FOR EVERY BODY!
From canolainfo.org
ULTRA-THIN GINGERSNAP COOKIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EGGLESS MOLASSES COOKIES (GINGERSNAPS) - SPICE UP THE …
From spiceupthecurry.com
BETTY'S GINGERSNAPS | RECIPES | WEIS MARKETS
From weismarkets.com
THE ULTIMATE HEALTHY GINGERSNAPS | AMY'S HEALTHY BAKING
From amyshealthybaking.com
THE BEST GINGERSNAPS RECIPE - SERIOUS EATS
From seriouseats.com
BETTY'S GINGERSNAPS | RECIPE | GINGER BISCUITS, COOKIE EXCHANGE …
From pinterest.ca
BETTY'S GINGERSNAPS - PINTEREST
From pinterest.ca
BETTY CROCKER GINGER SNAPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BETTY'S GINGERSNAPS - REVIEW BY BECKY G. - ALLRECIPES.COM
From allrecipes.com
BETTY'S GINGERSNAPS | RECIPES | BROOKSHIRE'S FOOD
From brookshires.com
BAREFOOT CONTESSA: COOK LIKE A PRO - YOUTUBE
From youtube.com
BETTYS GINGERSNAPS | JUST A PINCH RECIPES
From justapinch.com
ALLRECIPES
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love