Holiday Gingersnap Cookies Recipes

GINGERSNAP COOKIES

Gingersnap Cookies image

I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.

Provided by Anonymous

Categories Desserts Cookies Gingersnap Recipes

Time 30m

Yield 36

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 cup white sugar
1 egg
¼ cup molasses
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
½ cup white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 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

Ingredients

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

HOLIDAY GINGER SNAP CRUST

Holiday Ginger Snap Crust image

This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.

Provided by ProudMomma89

Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts

Time 50m

Yield 8

Number Of Ingredients 4

Ingredients

1 ½ cups crushed gingersnap cookies
⅓ cup brown sugar
6 tablespoons melted butter
12 gingersnap cookies, or as needed

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
Bake in the preheated oven until set, about 7 minutes. Cool completely.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g

GINGERSNAPS

Gingersnaps image

Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 48

Number Of Ingredients 11

Ingredients

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

Steps:

Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g