Crisp Ginger Cookie Recipe Recipe For Hand

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CRISPY GINGERSNAPS



Crispy Gingersnaps image

A thin, spicy gingersnap cookie.

Provided by Larry Goldsmith

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 22m

Yield 36

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
  • Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g

MAPLE-GINGER APPLE PIE



Maple-Ginger Apple Pie image

In this healthy apple pie recipe, a touch of maple syrup spiked with lemon zest, cinnamon and ground ginger coats the apples while they bake. Serve this amazing homemade pie with lightly sweetened whipped cream or a small scoop of vanilla ice cream.

Provided by Mary Cleaver

Categories     Healthy Pie Recipes

Time 3h15m

Number Of Ingredients 14

2 ¼ cups all-purpose flour
¾ teaspoon salt
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into chunks
4-5 tablespoons ice water
8 cups peeled and thinly sliced apples (6-8 apples), a mix of sweet and tart, such as Cortland and/or McIntosh
¼ cup all-purpose flour
¼ cup pure maple syrup
Finely grated zest of 1 lemon
2 teaspoons ground cinnamon
1 teaspoon grated fresh ginger
½ teaspoon salt
1 large egg, beaten
Sugar for sprinkling (optional)
Whipped cream (optional)

Steps:

  • To prepare crust: Mix flour and salt in a large bowl or food processor. Work butter into the flour mixture using a pastry blender or two knives or by pulsing in the food processor until it's pebble-sized. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Divide dough into 2 pieces and pat each into a 5-inch disk. Wrap with plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
  • To prepare filling & bake pie: Preheat oven to 400 degrees F.
  • Roll one portion of dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan (not deep-dish). Remove the second sheet.
  • Toss apples in a large bowl with flour, maple syrup, lemon zest, cinnamon, ginger and salt until evenly coated. Spoon the apple mixture into the crust. Roll the second portion of dough between the sheets of parchment into a 13-inch circle. Peel off the top sheet and invert the dough onto the fruit. Peel off the remaining sheet. Tuck the top crust under the bottom crust, sealing the two together. Flute the edge of the crust with your fingers or crimp with a fork. Brush the crust with egg, cut several slits in the top and sprinkle with sugar (if using).
  • Place the pie on a baking sheet to catch any drips. Bake for 20 minutes.
  • Reduce oven temperature to 325 degrees . Continue baking until the crust is golden and the filling is bubbling, 50 minutes to 1 hour more.
  • Let cool completely on a wire rack before serving. Serve with whipped cream, if desired.

Nutrition Facts : Calories 307.8 calories, Carbohydrate 41 g, Cholesterol 55.2 mg, Fat 14.7 g, Fiber 2.3 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 243.4 mg, Sugar 13.9 g

CRISP GINGER COOKIES



Crisp Ginger Cookies image

These cookies are delicious and an ideal accompaniment to baked apples. Prep time does not reflect the time needed to chill the dough.

Provided by MarieRynr

Categories     Dessert

Time 40m

Yield 48 cookies

Number Of Ingredients 10

7 1/2 ounces unsalted butter, at room temp
1 1/4 cups sugar (10 oz)
1 extra large egg
1/2 cup dark molasses
2 1/2 cups flour (12 1/2 oz)
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons ground ginger
2 tablespoons minced candied ginger
1 1/4 cups toasted pecan halves, coarsely chopped

Steps:

  • In a large bowl, combine the butter and sugar.
  • Using an electric mixer set on medium speed, beat until the mixture is fluffy and light.
  • Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses.
  • To another, smaller bowl, sift together the flour, soda, salt and ground ginger.
  • With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition.
  • Stir in the candied ginger and pecans.
  • Turn the dough out onto a lightly floured work surface.
  • Knead briefly, then divide into 2 equal portions.
  • Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter.
  • Wrap each log separately in plastic wrap and chill about two hours.
  • Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper.
  • On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick.
  • Place the dough rounds 1 inch apart on the prepared baking sheets.
  • Bake until golden, 8 to 10 minutes.
  • Set on a wire rack to cool completely.

Nutrition Facts : Calories 105.8, Fat 5.6, SaturatedFat 2.5, Cholesterol 13.4, Sodium 93.3, Carbohydrate 13.3, Fiber 0.5, Sugar 7.3, Protein 1.1

INCREDIBLY CRISP GINGERSNAPS



Incredibly Crisp Gingersnaps image

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

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup sugar
1 large egg
1/4 cup molasses
1/2 cup sugar in a shallow bowl, for finishing

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.

CRISP GINGERSNAP COOKIES



Crisp Gingersnap Cookies image

My Grandma Marion always had gingersnap cookies ready for our visits during the fall. I recently found this recipe in Cook's Illustrated Magazine Nov-Dec '11and it made my mouth salivate. I've made this recipe many times with consistant results. I hope that you enjoy this recipe as much as I do.

Provided by Chef David Marional

Categories     Dessert

Time 2h18m

Yield 80 cookies, 80 serving(s)

Number Of Ingredients 15

2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/4 cups brown sugar
1/4 cup molasses
2 tablespoons fresh ginger
1 large egg
1 egg yolk
1/2 cup granulated sugar

Steps:

  • Whisk flour, baking soda, and salt together in a bowl.
  • Heat the butter in a 10 inch skillet over medium heat until melted. Lower heat to medium-low and cook the butter is starting to brown(about 2 - 4 minutes). Transfer melted butter to a large bowl and whisk in ground ginger, cinnamon, cloves, black pepper, and cayenne pepper. Allow to cool slightly(about 2 minutes). Whisk in brown sugar, molasses, and finely grated fresh ginger to butter mixture. Whisk in egg and extra yolk. Add in flour and stir until just combined.Cover dough with plastic wrap and refrigerate until firm(about 1 hour).
  • Adjust the racke to upper-middle and lower-middle position and heat to 300 degrees. Line 3 cookie sheets with parchment paper or a light non-stick spray. Place the granulated sugar in a shallow soup dish or pie pan. Take a teaspoon opf the dough, roll it into about a 1 inch ball and roll in the sugar. Then place the dough ball on the cookie sheet(about 20 cookies per sheet).
  • Place the cookie sheet on the upper-middle rack for 2 12 minutes, then rotate the cookie sheet 180 degrees and place on lower-middle rack and add the next cookie sheet on the top rack. Continue rotating the cookie sheets until the dough has been used up. Transfer the cookies to a wire rack to cool, then eat!

Nutrition Facts : Calories 52.6, Fat 1.9, SaturatedFat 1.1, Cholesterol 9, Sodium 48.7, Carbohydrate 8.6, Fiber 0.1, Sugar 5.2, Protein 0.6

GINGER RHUBARB CRISP



Ginger Rhubarb Crisp image

A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp - great to take to a potluck or party.

Provided by Mary Margaret Briggs

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 15

Number Of Ingredients 12

1 cup white sugar
3 tablespoons all-purpose flour
½ teaspoon salt
2 beaten eggs
zest from 1 orange
2 tablespoons grated fresh ginger root
8 cups chopped rhubarb
½ cup all-purpose flour
2 cups brown sugar
½ cup salted butter
2 teaspoons cinnamon
2 cups rolled oats

Steps:

  • Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
  • Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
  • Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

Nutrition Facts : Calories 266 calories, Carbohydrate 47.5 g, Cholesterol 41.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 4.3 g, Sodium 139.4 mg, Sugar 33 g

CRISP GINGERBREAD COOKIES



Crisp Gingerbread Cookies image

These crunchy, spiced cookies are just right for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16 large cookies

Number Of Ingredients 12

6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons salt
1 teaspoon finely ground pepper
2 large eggs
1 cup unsulfured molasses

Steps:

  • In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
  • In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
  • Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.

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