ANNE SEVERSON'S GINGERSNAPS
Gingersnaps have long been the workhorse of our family Christmas cookie plate. Oh, sure, there were dalliances with other cookies, trends that came and went. We endured the rum-ball phase, and experiments with questionable fudge recipes. But these gingersnaps, not the sexiest cookie and perhaps not the most delicious, had long been the most reliable cookie, the most universally loved.
Provided by Anne Severson
Categories easy, dessert
Time 45m
Yield About two dozen cookies.
Number Of Ingredients 10
Steps:
- In a stand mixer or food processor, cream together the butter and 1 cup sugar, then add the egg, soda, salt, spices and molasses and mix well.
- Add flour and mix well. Use a bit more flour if the dough seems too sticky - it should be stiff. Shape into a ball and refrigerate for at least 1 .5 hours or overnight.
- Heat oven to 350 degrees. Roll dough into small balls (smaller than a golf ball but bigger than a marble). Rolls balls in a bowl of sugar; set each on an ungreased cookie sheet about 2 inches apart. Bake 11 to 13 minutes, or until puffy. Cool on a wire rack.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 110 milligrams, Sugar 11 grams, TransFat 0 grams
GRANDMA'S GINGERSNAPS
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
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
MIDNIGHT GINGERSNAPS
These are tiny gingersnaps that pack a punch of flavor! I call them 'midnight' because they taste dark and mysterious to me. They are similar to the German pfeffernuss (peppernuts).
Provided by Fjellmannjenta
Categories Desserts Cookies Gingersnap Recipes
Time 1h5m
Yield 48
Number Of Ingredients 13
Steps:
- Stir together the molasses and butter in a saucepan over medium heat until it begins to boil. Remove from heat and set aside to cool until cool enough to handle. Stir together flour, baking powder, ginger, cocoa powder, sugar, cinnamon, clove, cayenne pepper, black pepper, nutmeg, and salt in a large bowl until thoroughly blended. Pour in the warm molasses mixture, and stir until a dough forms.
- Preheat oven to 375 degrees F (190 degrees C).
- Refrigerate until the dough firms, about 10 minutes. Form dough into balls, using about 2 tablespoons per cookie. Place onto a baking sheet, and flatten slightly.
- Bake in preheated oven 8 minutes, then cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 5.8 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 20.2 mg, Sugar 2 g
OLD-FASHIONED GINGERSNAPS
I discovered this recipe many years ago, and it's been a favorite among our family and friends since. Who doesn't like cookies during the holidays? -Francis Stoops, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill. , Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 211mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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.
RAISIN GINGERSNAPS
Here's a great variation on the classic gingersnap. I found this recipe in ony of my mom's old cookbooks, the "Clarks Mills United Methodist Church Centennial Cookbook: 1883-1983," and comes from one Eleanor (Redfoot) Creddle.
Provided by Tom H.
Categories Drop Cookies
Time 1h40m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Combine shortening, sugar, egg and molassas. Beat until incorporated.
- In a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Slowly add to your mixer. Mix until combined. Add raisins, mix on low speed until incorporated.
- Chill in the refrigerator for 1 hour.
- Heat oven to 375 degrees.
- Shape dough into small balls (about 1 inch), roll in sugar.
- Place on lightly greased cookie sheet. Bake for 8-10 minutes.
- Remove and cool.
Nutrition Facts : Calories 1095.9, Fat 40.7, SaturatedFat 10.2, Cholesterol 46.5, Sodium 1252.7, Carbohydrate 179.3, Fiber 4.4, Sugar 105.7, Protein 10.6
COUNTRY RAISIN GINGERSNAPS
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Chop raisins, as this makes the cookie chewy as well as crunchy. Beat together shortening, sugar, and egg. Blend in molasses. Blend in flour sifted with soda, salt, and spices. Mix in raisins. Chill dough. Shape dough into small balls and roll in additional sugar, if desired. Place on lightly greased baking sheet. Bake in moderately hot oven 375°, 8 -10 minutes. Remove to cooling rack.
Nutrition Facts : Nutritional Facts Serves
COUNTRY RAISIN GINGERSNAPS
Yield 3-1/2 dozen
Number Of Ingredients 13
Steps:
- In a large bowl, beat shortening with an electric mixer on high speed until creamy. Gradually beat in sugar until fluffy. Add egg; beat until blended. Reduce mixer to medium speed; beat in molasses and set aside. Sift flour, baking soda, salt and spices; gradually add to shortening mixture. Fold in raisins. Turn dough out onto a sheet of aluminum foil. Wrap and refrigerate for one to 2 hours. Form into one-inch balls and roll in sugar; place on greased baking sheets. Bake at 375 degrees for 10 to 12 minutes, until tops of cookies are crackled. Let stand for 2 minutes before removing cookies from baking sheets.
Nutrition Facts : Nutritional Facts Serves
OMA'S GINGERSNAPS
Make and share this Oma's Gingersnaps recipe from Food.com.
Provided by Greta
Categories Dessert
Time 40m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Cream shortening and sugar- mix dry ingredients in a separate bowl.
- Add molasses and egg to creamed mixture- add dry ingredients- stir or handmix.
- Roll dough into small balls- roll in extra sugar.
- Place on cookie sheet and flatten.
- Bake 350 for 5-10 minutes.
Nutrition Facts : Calories 677, Fat 32.4, SaturatedFat 8.1, Cholesterol 42.3, Sodium 759.1, Carbohydrate 92, Fiber 2, Sugar 49.6, Protein 6.5
LARA'S TENDER GINGERSNAPS
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
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.
ELIZA LARMOUR'S GINGERSNAPS
Provided by Marian Burros
Categories dessert
Time 20m
Yield Sixteen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Cream the sugar and shortening. Add the egg and molasses. Add the dry ingredients.
- Form the mixture into one-inch balls. Roll the balls in sugar and place them at least one inch apart on an ungreased cookie sheet. Bake 12 minutes.
- Cool the cookies on the cookie sheet until firm, then remove them carefully with a spatula.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 243 milligrams, Sugar 17 grams, TransFat 2 grams
COUNTRY RAISIN GINGERSNAPS
Steps:
- Cream together shortening and suger Beat in eggs and molasses Sift toether flour, soda, salt and spices, add to creamed mixture Mix in raisins, chill dough 30 minutes Roll into 1" bass and roll in additional sugar Place 2" apart on a greased baking sheet Bake 375 for 8-10 minutes
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