Triple Ginger Snaps Recipes

GINGERSNAP COOKIES

Steps:

• Heat oven to 350°F. Line 2 half-sheet pans with parchment paper and set aside.
• Whisk together the flour, baking soda, ground ginger, cardamom, cloves, and salt in a medium mixing bowl.
• Cream the brown sugar and butter in 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 speed for 1 minute. Lower the mixer speed to "stir," and add the candied ginger until just combined. Add the dry ingredients to the wet and stir until well combined.
• Using a 2-teaspoon-sized scoop, drop the dough onto the prepared half-sheet pans, approximately 2 inches apart. Bake on the middle rack of the oven for 10 minutes for slightly chewy cookies or 12 minutes for crisper cookies, rotating the pan halfway through baking.
• Remove from the oven and leave the cookies on the sheet pan for 30 seconds before transferring to a cooling rack to cool completely. Repeat with all of the dough. You will use each pan approximately twice.
• 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, transfer to a zip-top bag to store. Bake directly from the freezer, following the above procedure.

TRIPLE-GINGER GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

TRIPLE-GINGER BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, butter and eggs with spoon until well blended. Stir in remaining ingredients except sugar. Spread batter evenly in pan. Sprinkle with sugar.
• Bake 18 to 23 minutes or until edges are very light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store loosely covered.

TRIPLE-GINGER COOKIES

Steps:

• Heat oven to 375°F. Mix 1 cup sugar, the butter, crystallized ginger, molasses and egg in large bowl. Stir in remaining ingredients except sugar.
• Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
• Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

EXTRA-SPICY GINGERSNAPS

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.

INCREDIBLY CRISP GINGERSNAPS

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.

TRIPLE-GINGER MUFFINS

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

INDUSTRIAL STRENGTH TRIPLE GINGER SNAPS

Steps:

• Have all ingredients at room temperature. Put rack in upper third of oven and preheat oven to 350 degrees. Grease cookie sheets. Whisk together first 8 ingredients in medium bowl and set aside. In another large bowl, cream butter and sugar until fluffy. Add egg, molasses, lemon juice, zest, and fresh ginger and beat until well blended. Stir in flour mixture and crystallized ginger. Pull off pieces of dough and roll into generous 1-inch balls. Place on cookie sheet, 1-1/2 inches apart, and pat to flatten slightly. Bake for 9 - 11 mins. until just firm when pressed gently and until lightly browned (hard to tell with brown dough, I realize). Halfway through baking time, turn cookie sheet (to compensate for uneven ovens)and bake only one sheet at a time. When done, pull sheet out of the oven and put onto rack until cookies cool slightly so that they're firm enough to transfer to cooling rack.

CHEWY TRIPLE GINGER COOKIES

Steps:

• heat oven to 350
• combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
• cream brown sugar, shortening and butter until fluffy.
• add eggs molasses and beat until blended.
• add flour mixture just until blended.
• gently stir in crystalized ginger and fresh ginger.
• cover and refrigerate dough for 1 hour.
• shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
• bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

SHARI'S EXTRA-SPICY GINGERSNAPS

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.

TRIPLE GINGER SNAP COOKIES WITH PECANS

Steps:

• Line a loaf pan with plastic wrap, with several inches overhanging on each side.
• Combine the coconut oil, rapadura, butter, molasses, cinnamon, ginger, and cloves in a saucepan over medium heat, and cook, stirring constantly, until the mixture comes to a boil. Pour into a heatproof bowl or measuring cup and let cool to room temperature.
• Combine the flours, baking soda, and salt in a large bowl and stir with a whisk. Whisk the egg into the cooled oil mixture until well combined, then pour the oil mixture into the flour mixture and mix well using a rubber spatula. Stir in the pecans and candied ginger.
• Transfer the dough to the prepared loaf pan, fold the flaps of plastic wrap over the dough, and press gently into an even layer. Chill for at least 3 hours, and preferably overnight.
• When you're ready to bake the cookies, preheat the oven to 400°F and line two baking sheets with parchment paper. Lift the dough from the pan, unwrap it, and cut it in half lengthwise. Rewrap one piece and return it to the fridge. Slice the other piece crosswise into very thin cookies, about the thickness of a graham cracker, and place on the prepared pans, leaving 1 inch between cookies. Bake one pan at a time for 7 to 9 minutes, until the edges begin to brown visibly. (If you have a convection oven, you can bake both pans of cookies at the same time.) Let cool on the pans for 5 minutes, then transfer to a cooling rack to cool completely.
• rebecca's notes
• These cookies freeze beautifully, both in dough form and baked. If freezing the dough, wrap it tightly in plastic wrap.
• Rapadura is an unrefined organic sugar from the first pressing of the sugarcane with a unique caramel taste. Look for Rapunzel brand rapadura in your grocery store or find it online at www.rapunzel.com. You can also use muscovado, which is very similar.
• If you can't find uncrystallized candied ginger, use the crystallized version; just rinse and pat dry before chopping.
• storage
• Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 2 months.
• nutrition information
• (per serving)
• Calories: 110
• Total Fat: 5.6g (3.1g saturated, 1.4g monounsaturated)
• Carbohydrates: 14 g
• Protein: 2g
• Fiber: 1g
• Sodium: 50mg