CRACKLE TOP MOLASSES COOKIES
These cookies taste like gingersnaps.
Provided by Laurie
Categories Desserts Cookies Spice Cookie Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
- Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 21.8 g, Cholesterol 7.8 mg, Fat 6.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 109.4 mg, Sugar 13 g
GINGERSNAP COOKIES
Easy and CHEWY Gingersnap Cookies! These are a holiday favorite!
Provided by Shelly
Categories Cookies
Time 23m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour. Mix until just combined.
- Place the remaining sugar in a small bowl, set aside.
- Using a medium (2- tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart.
- Bake for 12-14 minutes until the edges are lightly golden and appear "crinkly".
- Transfer to a wire rack and cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 111 calories, Sugar 9.6 g, Sodium 127 mg, Fat 4.9 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 16.1 g, Fiber 0.3 g, Protein 1.1 g, Cholesterol 18.4 mg
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
These Best Ever Ginger Molasses Cookies are crispy on the outside, chewy on the inside and perfectly flavoured with ginger!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
- Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
- Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
- Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
- In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
- Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
- Cover the dough with plastic wrap and chill in the fridge for one hour.
- After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
- Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
- Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
- When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
Nutrition Facts : ServingSize 1 serving, Calories 175 kcal, Carbohydrate 27 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 160 mg, Fiber 1 g, Sugar 16 g
CRACKED GINGERSNAP COOKIES
This is a chewy gingersnap and oh so yummy! The longer you bake them the crispier the cookie will be, but I like mine slightly crispy on the outside and chewy in the middle! Based on a recipe from allrecipes.com. Try out recipe #422260 using this recipe.
Provided by Amber C.
Categories Dessert
Time 30m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl Stir the mixture to blend evenly and sift a second time into another bowl.
- Place the butter into a mixing bowl and beat until creamy, gradually beat in the white sugar.
- Beat in the egg and dark molasses.
- Sift 1/3 of the flour mixture into the butter mixture; stir to blend.
- Sift in the remaining flour mixture and mix together until a soft dough forms(do not overmix).
- Roll dough into 1" diameter balls between your hands.
- Roll each ball in cinnamon sugar or just sugar, and place 2" apart on an ungreased baking sheet.
- Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 58.4, Fat 2.4, SaturatedFat 1.5, Cholesterol 9.2, Sodium 83.5, Carbohydrate 8.8, Fiber 0.1, Sugar 5.2, Protein 0.6
More about "cracked gingersnap cookies recipes"
GINGER SNAP COOKIES (SOFT & CHEWY!) - CLEVERLY SIMPLE
From cleverlysimple.com
Estimated Reading Time 2 mins
- Beat brown sugar, shortening, molasses, and egg in a large bowl using an electric mixer. Blend well on medium speed until well incorporated.
- Take a rounded teaspoonful of dough and roll it into a ball. Roll it around in a bowl of granulated sugar until fully covered. Place the dough balls on the baking sheet approximately 3 inches apart.
CRACKLE TOP GINGERSNAPS - THROUGH HER LOOKING GLASS
From throughherlookingglass.com
Estimated Reading Time 3 mins
HOMEMADE GINGERSNAP COOKIES RECIPE | PERFECT …
From thehappierhomemaker.com
Estimated Reading Time 3 mins
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer (affiliate link), combine butter and 2 cups sugar and beat for one minute or until blended. Add eggs and molasses and continue to mix on medium speed until blended.
- In a medium bowl, whisk together flour, baking soda, salt, and spices. Add to butter mixture a little at a time while mixing on low speed. Mix until combined.
- Roll the dough into 1-inch balls. Pour additional 1 cup sugar in a small bowl. Roll the dough ball in the sugar until completely coated.
GINGERSNAP COOKIES {BIG BATCH RECIPE!} - PLATED CRAVINGS
From platedcravings.com
Estimated Reading Time 7 mins
- In the bowl of a stand mixer fitted with the paddle attachment, combine shortening and granulated sugar. Add molasses and eggs and mix until combined.
- In a separate bowl combine flour, ginger, cinnamon, baking soda, and salt. Add flour mixture to wet mixture and beat until combined. The dough should be soft but not be overly sticky.
- Pinch off small amounts of cookie dough and roll into 1-inch diameter balls between your hands. Roll each ball in granulated sugar and place 2 inches apart on the baking sheet.
CRACKED TOP GINGER COOKIES - THE GOLD LINING GIRL
From thegoldlininggirl.com
Estimated Reading Time 3 mins
OLD FASHIONED GINGERSNAP COOKIES RECIPE : TASTE OF …
From tasteofsouthern.com
GINGER CRACKLE COOKIES | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
GINGER CRACKLE COOKIES - CHATELAINE
From chatelaine.com
3.1/5 (550)Category RecipesServings 40Total Time 1 hr
GLUTEN-FREE GINGERSNAP COOKIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
SNOWY DAYS, MILK AND CHEWY GINGERSNAP COOKIES - …
From thislilpiglet.net
GINGERSNAP COOKIES - HOT ROD'S RECIPES
From hotrodsrecipes.com
GINGERSNAP COOKIES - THE LOVE NERDS
From thelovenerds.com
GINGER SNAPS RECIPE | CRISPY GINGERSNAPS - HANDLE THE …
From handletheheat.com
Estimated Reading Time 7 mins
- In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
- Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
- Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
GINGERSNAPS | KING ARTHUR BAKING
From kingarthurbaking.com
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., Beat together the shortening, sugar, salt, and baking soda., Beat in the egg, then the molasses., Add the flour and spices, beating to make a smooth, fairly stiff dough., To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish., Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here., Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake., Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center.
- Bake for 13 minutes, for cookies that are crisp/crunchy all the way through., Remove the cookies from the oven, and cool right on the pan, or on a rack.
PUMPKIN GINGERSNAP COOKIES – OLIVERESTAURANTS
From oliverestaurants.uk.com
CRACKED GINGERSNAP COOKIES RECIPE
From recipenode.com
EXTRA CRISPY GINGERSNAP COOKIES RECIPES
From tfrecipes.com
GINGERSNAP COOKIES RECIPE | VITAMIX
From vitamix.com
RECIPE: RACHEL THOMPSON'S CRACKED GINGERSNAP …
From recipelink.com
GINGERSNAP COOKIES RECIPE | THEBAKINGPAN.COM
From thebakingpan.com
WORLD BEST COOKIE COOKING RECIPES: CRACKED …
From worldbestcookierecipes.blogspot.com
CHEWY PUMPKIN GINGERSNAP COOKIES - MY INCREDIBLE …
From myincrediblerecipes.com
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