Ginger Snaps By King Arthur Flour Recipes

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
• Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
• With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
• Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

GRANDMA'S GINGERSNAPS

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.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees. Sift the flour, salt, baking soda and spices together. Set aside. Grease 2 large cookie sheets with 1 tablespoon of the butter. Set aside.
• In a large bowl, cream the butter and both sugars until smooth. Add the egg, molasses and lemon zest. Beat well. Gradually add the dry ingredients. Beat until smooth. Dust teaspoonfuls of dough with the sugar. Drop them onto the cookie sheets, spaced 2 inches apart. Flatten each piece into a disc. Bake until lightly golden, about 10 to 15 minutes. Set aside to cool.

AMAZING GINGER SNAPS

Steps:

• Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.
• Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
• Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack.

WHOLE WHEAT GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
• Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

GINGERSNAPS - KING ARTHUR FLOUR RECIPE

Steps:

• 1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. 2) Beat together the shortening, sugar, salt, and baking soda. 3) Beat in the egg, then the molasses. 4) Add the flour and spices, beating to make a smooth, fairly stiff dough. 5) To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish. 6) Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here. 7) 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. 8) 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. 9) Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.

ENGLISH GINGER SNAPS

Steps:

• Preheat oven to 325 degrees. Cream the butter and the sugar. Sift in the flour with the baking soda and add the salt. Mix together the ginger, cloves and cinnamon and set aside. Beat the egg, vinegar, spice mixture, molasses and flour into the creamed butter.
• Using your hands, shape the dough into balls one inch in diameter. Place them an inch apart on a baking sheet. Slightly flatten the balls with the wet prongs of a fork. Press again, with the prongs at right angles to the mark already made on the cookies, making a crosshatch pattern. The cookies should be about one-half inch high. Bake for 18 to 20 minutes.
• Let the cookies cool on the baking sheets for five minutes. Then remove them with a spatula and cool on a rack.

SNAPPY GINGERSNAPS

Steps:

• Preheat oven to 350 degrees.
• On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
• Add the egg and the molasses and beat until incorporated.
• Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
• Do not overmix.
• Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
• Bake until flat and evenly browned, about 13 minutes.
• Cool on the pan, the remove to a rack to finish cooling.
• These cookies are best the day they are baked, but will keep for several days.
• Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
• That's how I make them.
• Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.

GINGERBREAD (FROM KING ARTHUR FLOUR)

Steps:

• Grease and flour a 9" square pan. Preheat the oven to 350°F
• In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
• Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
• Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.
• Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.
• Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.

CHOCOLATE-PEPPERMINT SNAPS (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the butter and sugars.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla and peppermint extract.
• Add the flour, cocoa, baking soda and salt, beating to combine.
• Stir in the chocolate chips.
• Drop the dough by the tablespoonful on the cookie sheets.
• Bake the cookies for 12-15 minutes, until they're slightly darker around the edges.
• Remove them from the oven, and transfer to a rack to cool.