Brown Butter Gingersnaps Recipes

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CHEWY BROWN BUTTER GINGERSNAPS



Chewy Brown Butter Gingersnaps image

Soft and chewy brown butter gingersnaps will have your kids reaching their hand in the cookie jar time and time again.

Provided by Michaela Kenkel

Categories     cookie

Time 8h45m

Number Of Ingredients 13

2 2/3 cup Bob's Red Mill all purpose organic flour
2 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, browned and brought back to room temperature
1 cup granulated sugar
1/3 light brown sugar, packed
2 large eggs, at room temperature
1/4 cup mild molasses
1/2 teaspoon orange zest
extra sugar for sprinkling, I used Sugar in the Raw

Steps:

  • For the dough: In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside. Place butter in a small pan over medium-low heat and cook, stirring frequently, when the butter has completely melted and taken on an amber shade. It will have a light nutty scent. Once it's reached this stage remove the pan from heat RIGHT AWAY - taking extra care not to burn it. Scrape butter and any brown bits into a small bowl and transfer bowl to the refrigerator to cool off. When butter has come back to room temperature (it should be solid, but soft enough to hold the impression of your finger when you press it into the top). It is ready. Add butter and sugars to the a stand mixer fitted with the paddle attachment; beat until light and fluffy. (about 2 minutes) Beat in the eggs, one at a time, scraping the sides as needed. Add the molasses and orange zest and beat until combined. Turn the mixer speed to low and slowly fold in the dry ingredients, mixing until combined. Cover bowl with plastic wrap and place in the refrigerator to chill overnight. To Bake: Preheat oven to 350 degrees, 30 minutes prior to baking. Line a large baking sheet with parchment paper.Roll the dough into 1" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on each dough ball. Sprinkle each top with raw sugar, and bake, for 9 minutes, or until puffed and lightly golden. Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts : Calories 126 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 105 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SOFT AND CHEWY BROWN BUTTER GINGERSNAPS



Soft and Chewy Brown Butter Gingersnaps image

My Soft and Chewy Brown Butter Gingersnaps host all the classic appeal that you know and love - plus SO much more! The edges are irresistibly crunchy, while the thick centers stay soft and chewy. They're a Christmas cookie miracle!

Provided by Ashley Manila

Categories     Dessert

Time 1h30m

Number Of Ingredients 14

3/4 cup (170g) unsalted butter, browned and brought back to room temperature
3 cups (361g) all-purpose flour
2 and 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (198g) granulated sugar
1/2 cup (106g) light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup (85g) molasses (mild, not blackstrap)
1/2 teaspoon orange zest
1/2 cup (99g) granulated Sugar

Steps:

  • Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 8 to 10 minutes. Remove from heat, pour browned butter into a small bowl, cover, and refrigerate until solidified, about 2 hours.
  • In a large mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
  • Remove the brown butter from the refrigerator. Microwave the butter on low power, for 10 to 15 seconds, or until it's just softened, but not melted.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the softened butter until completely smooth, about 1 minute. Add in both sugars and continue beating until light and fluffy, about 3 minutes. Beat in vanilla. Add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the molasses and orange zest and beat until combined.
  • Reduce the mixer speed to low and gradually add in the dry ingredients, beating just until combined.
  • Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill for at least one hour (or up to one day).
  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper and set them aside.
  • Scoop out 2 tablespoon sized mounds of cookie dough and roll them into evenly round balls. Roll the balls in the sugar coating, then transfer them onto the prepared baking sheets, leaving 2-inches between for spreading.
  • Bake cookies, one tray at a time, for 9 to 10 minutes, or until the cookies are puffed and lightly golden. Cool cookies on the baking sheet, set on a wire rack, for 10 minutes before serving warm or transferring to a wire rack to cool completely.
  • Store leftover cookies in an airtight container, at room temperature, for up to 3 days.

GINGER SNAPS



Ginger Snaps image

Provided by Alton Brown

Categories     dessert

Time 45m

Yield about 4 dozen cookies

Number Of Ingredients 12

9 1/2 ounces all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground clove
1/2 teaspoon kosher salt
7 ounces dark brown sugar
5 ounces unsalted butter, room temperature
3 ounces molasses, by weight
1 large egg, room temperature
2 teaspoons finely grated fresh ginger
4 ounces finely chopped candied ginger

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.

GRANDMA'S GINGERSNAPS



Grandma's Gingersnaps image

This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.

Provided by RAMB

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 10

¾ cup margarine
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup white sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g

MOM'S GINGER SNAPS



Mom's Ginger Snaps image

Fabulous, spicy cookies.

Provided by Elaine

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 11

1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
⅓ cup white sugar for decoration

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

BROWN BUTTER GINGERSNAPS



Brown Butter Gingersnaps image

A really different gingersnap recipe from Nook & Pantry blog. The original recipe doesn't include lemon zest, but I feel it was a great addition and may increase the amount slightly in the future.

Provided by gailanng

Categories     Dessert

Time 32m

Yield 18 cookies

Number Of Ingredients 14

1/2 cup unsalted butter (1 stick)
3/4 cup dark brown sugar
1/4 cup unsulphured molasses
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon grated lemon zest (optional)
granulated sugar, for rolling

Steps:

  • Put 6 tablespoons of butter in a saucepan and heat over medium heat. Cook the butter until the foaming and bubbling subsides and the solids start to brown, stirring occasionally. Take the butter off heat and continue to stir until the solids are an even brown (not too dark). If you're afraid of burning the butter, err on the side of caution. Add the remaining 2 tablespoons of butter to stop the cooking. Set aside to cool.
  • In a separate bowl, whisk together the flour, spices, lemon zest, baking soda and salt until evenly combined.
  • When the butter is cool, stir in the brown sugar, molasses, egg, and vanilla. Whisk to evenly combine. Add the dry ingredients and mix until no streaks of flour remain.
  • Preheat the oven to 350 degrees F. Chill the dough for 15 - 30 minutes or until you can handle it without the dough sticking too much to your hands.
  • In a shallow bowl, add roughly 1/4 cup of granulated sugar.
  • Take roughly 1 1/2 tablespoons of dough and roll it into a ball then roll it in the bowl of sugar to cover. Place on baking sheet. Space the cookies 2 inches apart. Flatten them with the bottom of a drinking glass until they are between 1/4 inch and 1/2 inch thick. For chewy cookies, bake at 350 degrees for 10 - 12 minutes or until the edges are cooked but the center is still soft. Bake longer if you want crispy cookies.
  • Transfer to a rack to cool.

Nutrition Facts : Calories 137.2, Fat 5.5, SaturatedFat 3.4, Cholesterol 23.9, Sodium 76.5, Carbohydrate 20.7, Fiber 0.4, Sugar 11.6, Protein 1.5

CRISP, SPICY AND HEALTHY GINGERSNAPS!



Crisp, Spicy and Healthy Gingersnaps! image

I made up this recipe from a compilation of recipes that I found-all trying to come to a final product that resembled the old-fashioned gingersnaps that come in a brown-colored bag and I love so much... Super spicy, crisp and crunchy, these are a real treat but not a guilty treat! Unlike most recipes for gingersnaps that call for butter, this stays true to the old fashioned recipe that only uses oil. I also use Splenda for half the sugar (that halves the guilt too(-;) Enjoy!

Provided by Crazy Christobal

Categories     Dessert

Time 35m

Yield 24-36 cookies, 12 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup sugar
1/2 cup Splenda sugar substitute
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 tablespoons ginger
1 tablespoon cinnamon
1 1/2 teaspoons cocoa (dutch process or similar)
1/2 teaspoon clove (ground)
1/4 teaspoon cayenne powder
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1/2 cup oil (I use canola)
1 egg
1/2 cup molasses
2 tablespoons sugar, for dipping

Steps:

  • Mix all dry ingredients (except 2 T. dipping sugar) together in a mixing bowl.
  • Mix oil, egg and molasses together is a smaller bowl and add to dry mix, slowly while mixing with paddle.
  • Mix only until all liquid is combined.
  • Using a 1" across cookie scoop pull rounded portions of dough and roll in palm and dip once on top in the dipping sugar.
  • Pre-heat oven to 350 deg F.
  • Place on parchment covered pans.
  • place cookies approx 3" apart.
  • using a flat-bottomed glass or similar, press cookies until they are about 1/2" thick or thinner and are about 2-3" across.
  • Bake for 15-20 minutes.

Nutrition Facts : Calories 248.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 17.6, Sodium 318.7, Carbohydrate 38, Fiber 1.1, Sugar 18.4, Protein 2.8

AFTER-SCHOOL GINGERSNAPS



After-School Gingersnaps image

These cookies were always my favorite after-school treat. I could hardly wait to get home for my snack of gingersnaps and a tall glass of milk. Whenever I think of that special snack, I recall the warmth of home filled with the spicy aroma of ginger!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 6 dozen (2-1/2 inch cookies).

Number Of Ingredients 10

3/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup dark molasses
1 egg, beaten
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
2 to 3 teaspoons ground cinnamon
2 to 3 teaspoons ground ginger

Steps:

  • In a bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375° for 5-6 minutes or until set (do not overbake). Remove from pan to cool on wire racks.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 111mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

LARA'S TENDER GINGERSNAPS



Lara's Tender Gingersnaps image

Soft gingersnaps embody the tastes and smells of the Christmas season, but they are perfect for any fall or winter gathering. I enjoy the blend of cloves, ginger and cinnamon in this delicious cookie. -Lara Pennell, Mauldin, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1 cup packed brown sugar
3/4 cup butter, melted
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar

Steps:

  • In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets. , Bake until set, 9-11 minutes. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 100 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 70mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

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From rachaelrayshow.com


GINGERSNAPS | KING ARTHUR BAKING
2010-11-09 Boomer or not, if you're looking for a classic old-fashioned cookie, one that's absolutely perfect for the holidays — you've found it. Let's make Gingersnaps. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. Put the following in a bowl: 3/4 cup (138g) vegetable shortening*.
From kingarthurbaking.com


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