Cracked Gingersnap Cookies Recipes

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CRACKLE TOP MOLASSES COOKIES



Crackle Top Molasses Cookies image

These cookies taste like gingersnaps.

Provided by Laurie

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 24

Number Of Ingredients 10

⅔ cup vegetable oil
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
⅓ cup white sugar

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



Gingersnap Cookies image

Easy and CHEWY Gingersnap Cookies! These are a holiday favorite!

Provided by Shelly

Categories     Cookies

Time 23m

Number Of Ingredients 10

3/4 cup butter, room temperature
1 cup granulated sugar
1/4 cup unsulphured molasses
1 egg
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 cups all purpose flour
2 tablespoons granulated sugar for rolling

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



Grandma's Gingersnap Cookies image

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

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

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!)



Best Ever Ginger Molasses Cookies (Better than Starbucks!) image

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

1 1/4 cup unsalted butter (at room temperature)
2 cups white sugar
2 eggs
1/2 cup molasses
4 cups all purpose flour
1/2 tsp salt
4 tsp baking soda
2 tsp ground cinnamon
1 tsp grated fresh ginger (or powdered ginger)
1/2 tsp ground cloves
1/3 cup white sugar for rolling

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



Cracked Gingersnap Cookies image

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

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup butter, room temp, can use shortening if you prefer
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

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

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