CRISPY GINGERSNAPS
A thin, spicy gingersnap cookie.
Provided by Larry Goldsmith
Categories Desserts Cookies Spice Cookie Recipes
Time 22m
Yield 36
Number Of Ingredients 9
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
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.
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
PIPARKAKUT - FINNISH GINGER COOKIES
Piparkakuts are a traditional holiday cookie in Finland. They are usually cut into round scallop shapes, but little boys and pigs are the traditional shapes during the holidays. I found this recipe on the internet and I can't wait to give it a try soon! --NOTE-- cooking time includes cooling time and chilling time.
Provided by Kim D.
Categories Dessert
Time 12h30m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Combine butter, sugar, corn syrup and spices in a saucepan.
- Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.
- Remove from heat and transfer to a mixing bowl.
- Allow sugar mixture to cool to room temperature.
- Stirring occasionally might help speed up this process.
- Stir eggs into cooled sugar mixture.
- Sift flour and baking soda together and add to sugar mixture.
- Mix well.
- Roll dough into a ball.
- Cover and chill in the refrigerator for 8-12 hours or overnight.
- Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.
- Cut into desired shapes.
- Bake in preheated oven at 350°F for about 10-15 minutes, or until firm to the touch.
- Cookies can be left plain, or decorated with pipped icing.
- NOTE: This makes a crisp cookie, if a softer cookie is desired you may substitute brown sugar for the granulated sugar.
FINNISH GINGERSNAPS
These easy-to-make rolled out spicy ginger cookies was originally printed in The Finnish Cookbook. Although the recipe specifies to cut them in 3-inch rounds, they are also great cut in different shapes for the holiday season.
Provided by ellie_
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat together molasses, brown sugar and butter until mixture is smooth.
- Add cream, ginger, cinnamon, flour, baking powder, salt (if using).
- Continue beating until dough is stiff.
- Chill dough.
- Roll out small portions of dough to 1/4-inch thickness.
- Cut into 3-inch rounds (or if you prefer other shapes).
- Bake in 375-degree F oven for 8-10 minutes.
- Be careful--do not overbrown these cookies.
Nutrition Facts : Calories 58.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.8, Sodium 19.6, Carbohydrate 8.9, Fiber 0.2, Sugar 3.4, Protein 0.7
SWEDISH GINGERSNAPS
Steps:
- Preheat oven to 275 degrees.
- Butter a large cookie sheet.
- Whip cream until almost stiff.
- Combine sugar, molasses, syrup, ginger, lemon rind and baking soda and mix thoroughly. Pour into cream and beat for 10 minutes by hand or four minutes in an electric mixer.
- Add five cups of flour and blend in thoroughly. Beat in remaining flour gradually until dough is just smooth enough to handle but still soft and pliable.
- Wrap in waxed paper and chill several hours or overnight.
- Roll out to one-fourth-inch thickness on a lightly floured board. Cut into fancy shapes, such as animals, boys, girls, stars, hearts and crescents, with cookie cutters about two and a half inches wide, or cut into gingerbread boys or girls in any size.
- Place on cookie sheet and bake for about 12 minutes, or until evenly golden brown.
GINGERSNAPS
These gingersnaps are my family's favorite. They're homey and a little spicy-just the thing when it's cold and snowing outside.
Provided by Sebastien Rouxel
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Place butter and sugar in the bowl of a stand mixer and mix on low speed until light, airy, and creamy, 3 minutes. Meanwhile, combine flour, cinnamon, ginger, salt, and baking soda in another mixing bowl, and set aside. Turn the mixer off, scrape down the sides, add the egg and molasses, and continue mixing until incorporated. Add the dry ingredients, a little at a time, until just combined. Chill for 30 minutes. Preheat oven to 325 degrees F.
- Dip an ice-cream scoop in water (to prevent sticking), scoop dough, then roll in cinnamon sugar. Place cookies on a baking sheet lined with parchment paper, giving each one plenty of room (so they cook evenly), and bake 20-25 minutes.
- Cookies are done when crispy on the outside and soft in the center. Remove from oven, cool on a wire rack, and serve.
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