Old Fashioned Gingersnaps Recipes
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.
OLD FASHIONED GINGERSNAP COOKIES RECIPE
These Old Fashioned Gingersnap Cookies are good any time of the year, but they're especially good at Christmas time. They just make your kitchen smell like Christmas while they bake.
Provided by Steve Gordon
Categories Cookies
Time 25m
Number Of Ingredients 11
Steps:
- Place softened butter in a large mixing bowl.
- Add the sugar.
- Cream butter and sugar together until creamy smooth.
- Add the egg.
- Add the molasses.
- Mix again until fully combined.
- In a separate bowl, add the flour.
- Add the baking soda.
- Add the ground cinnamon.
- Add the ground ginger.
- Add the ground cloves.
- Add the salt.
- Whisk all the dry ingredients together.
- Gradually add the dry ingredients to the wet ingredients, mixing well.
- Cover the dough and place in refrigerator to let chill for at least 30 minutes.
- Scoop out dough. Roll in palms of hands and shape into round balls.
- Roll the balls of dough in granulated sugar.
- Place cookie dough on ungreased baking sheet, spacing about 2 inches apart.
- Place in 375F degree oven and bake for 10 minutes until set and tops begin to crack.
- Remove when done and place on wire rack to cool.
- Enjoy!
INCREDIBLY CRISP GINGERSNAPS
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
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.
GINGERSNAPS
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
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
SOFT GINGERSNAPS
These are the best soft gingersnaps. I always get requests for this recipe.
Provided by DEATRICH81
Categories Desserts Cookies Gingersnap Recipes
Time 25m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 15.2 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 39.7 mg, Sugar 8.6 g
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
GOOD OLD GINGERSNAPS
I've been baking since I was a teenager and these were the first cookies I ever made. Favorites to this day! Just so you know; it's better to add the ginger to taste. I like to add extra myself.
Provided by byZula
Categories Dessert
Time 20m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Sift first six ingredients together.
- Cream sugar and shortening; add egg and molasses.
- Add dry ingredients and mix well.
- Form walnut-sized balls and roll in a little sugar.
- (can refrigerate if a little sticky, or use a bit of flour).
- Place on greased cookie sheet.
- Bake at 350 degrees for about 15 minutes.
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