Five Spice Gingersnaps Recipes

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FIVE-SPICE GINGERSNAPS



Five-Spice Gingersnaps image

Categories     Cookies     Food Processor     Ginger     Dessert     Bake     Freeze/Chill     Christmas     Spice     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 dozen cookies

Number Of Ingredients 12

2 cups all-purpose flour
1 3/4 teaspoons Chinese five-spice powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 tablespoons finely chopped crystallized ginger
1 cup sugar
1/4 cup Lyle's Golden Syrup
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
1 large egg
Garnish: decorative icing (optional).
Special Equipment
parchment paper; a 2 1/2-inch round cookie cutter; a piping tip with a 1/4-inch plain round opening (if making cookies into ornaments); pastry bags or several small heavy-duty sealable plastic bags (optional)

Steps:

  • Make dough:
  • Whisk together flour, five-spice powder, baking soda, and salt in a small bowl.
  • Pulse ginger with 1/4 cup sugar in a food processor until finely ground.
  • Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes. Add flour mixture and pulse just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop.
  • Bake and ice cookies:
  • Put oven rack in middle position and preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
  • Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick. (If dough becomes too soft to roll out, chill on wax paper until firm.) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart.
  • Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool 5 minutes on sheet. If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely. (Cookies will flatten slightly as they cool.)
  • While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using.
  • If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into a separate pastry bag, pressing out excess air. Twist bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies.

FIVE-SPICE GINGERSNAPS



Five-Spice Gingersnaps image

Typical gingersnaps lean toward the soothingly plain; these are the opposite of that, spicy with chewy crystallized ginger and aromatic with Chinese five-spice powder. Left unadorned, the cookies will continue to crisp over time; iced, they become softer and more cakey. Courtesy of epicurious.com

Provided by bungalowten

Categories     Dessert

Time 2h10m

Yield 36 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 3/4 teaspoons Chinese five spice powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 tablespoons finely chopped crystallized ginger
1 cup sugar
1/4 cup lyle's golden syrup
3/4 cup unsalted butter, melted and cooled
1 large egg

Steps:

  • Make dough:.
  • Whisk together flour, five-spice powder, baking soda, and salt in a small bowl.
  • Pulse ginger with 1/4 cup sugar in a food processor until finely ground.
  • Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes. Add flour mixture and pulse just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop.
  • Bake and ice cookies:.
  • Put oven rack in middle position and preheat oven to 325°F Line 2 large baking sheets with parchment paper.
  • Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick. (If dough becomes too soft to roll out, chill on wax paper until firm.) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart.
  • Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool 5 minutes on sheet. If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely. (Cookies will flatten slightly as they cool.).
  • While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using.
  • If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into a separate pastry bag, pressing out excess air. Twist bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies.
  • Cooks' notes:.
  • • Cookies are best when dough is chilled 8 hours to allow flavors to develop, but if you're in a hurry, dough can be chilled just 2 hours. Dough can be chilled up to 3 days.
  • • Using a pastry bag fitted with a piping tip results in cleaner lines of icing, but you can use small sealable plastic bags. Spoon each color of icing into a separate sealable bag, pressing out excess air, and snip an 3/4-inch opening in 1 bottom corner of each bag.
  • • Cookies keep, layered between sheets of parchment if iced, in an airtight container at room temperature 5 days.

Nutrition Facts : Calories 89.4, Fat 4, SaturatedFat 2.5, Cholesterol 16, Sodium 72.7, Carbohydrate 12.7, Fiber 0.2, Sugar 6.2, Protein 0.9

EXTRA-SPICY GINGERSNAPS



Extra-Spicy Gingersnaps image

Provided by Food Network

Categories     dessert

Time 30m

Yield 60 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/2 cup granulated sugar, plus extra for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2 eggs)

Steps:

  • Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
  • Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
  • Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

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

SHARI'S EXTRA-SPICY GINGERSNAPS



Shari's Extra-Spicy Gingersnaps image

My family loves spicy foods. I created this recipe so that we could even enjoy some spicy heat in a cookie. If you too enjoy the heat, use the full amount of cayenne pepper.-Shari Upchurch, Dearing, Georgia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground cloves
4-1/2 teaspoons finely chopped crystallized ginger
3 tablespoons sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg., Combine the flour, ground ginger, baking soda, cinnamon, mustard, white pepper, cardamom, cayenne, cloves and salt; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate for 1-1/2 hours or until easy to handle., Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SPICY GINGERSNAPS



Spicy Gingersnaps image

Provided by Damaris Phillips

Categories     dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 11

3/4 cup unsalted butter, chilled
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cloves

Steps:

  • Preheat the oven to 350 degrees F.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar until combined. Add the egg and mix until smooth. Stir in the molasses.
  • Whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom and cloves in a medium bowl. Slowly add the flour mixture to the butter mixture and mix until the dough comes together. It will be a stiff dough.
  • Using a 1-ounce portion scoop, portion the dough into walnut-size balls and roll in the remaining sugar. Place 1 1/2 inches apart on two baking sheets. (You should be able to bake 12 cookies per sheet.)
  • Bake until the cookies spread and the sugary top cracks, 11 to 13 minutes. Remove from the oven and let cool completely on wire racks.

GRANDMA'S GINGER SNAPS



Grandma's Ginger Snaps image

An old family favorite out of my grandmother's recipe book. I haven't made this recipe yet myself, but a reviewer suggests to add more spice :) they used 1.5 times the amount stated. Enjoy!

Provided by Stacey Dee

Categories     Dessert

Time 22m

Yield 24 serving(s)

Number Of Ingredients 9

2 cups flour
1 teaspoon cinnamon
1 1/2 teaspoons ginger
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup shortening (or a little less)
1 cup white sugar
1 egg
1 cup molasses

Steps:

  • Cream shortening, sugar together then egg.
  • Add molasses, stir.
  • Sift in dry ingredients (Double Spices if you like).
  • Roll into balls.
  • Drop in sugar.
  • Bake in 350 F oven for 10-12 minutes.
  • (no servings specified so I guessed).

Nutrition Facts : Calories 171.1, Fat 6.7, SaturatedFat 1.7, Cholesterol 7.8, Sodium 161.8, Carbohydrate 27, Fiber 0.3, Sugar 16.1, Protein 1.4

CHINESE FIVE SPICE



Chinese Five Spice image

I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario

Provided by Taste of Home

Time 20m

Yield about 1/2 cup.

Number Of Ingredients 5

2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

Steps:

  • In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

GINGERSNAPS



Gingersnaps image

Categories     Cookies     Ginger     Dessert     Bake     Kid-Friendly     Back to School     Spice     Fall     Molasses     Gourmet     Small Plates

Yield Makes about 56 cookies

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup packed brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup unsulfured molasses
1 large egg
parchment paper
1/4 cup granulated sugar

Steps:

  • Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
  • Preheat oven to 350°F. and line baking sheets with parchment paper.
  • Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.

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