Aquavits Gingersnap Cookies Recipes

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CHEF JOHN'S GINGERSNAP COOKIES



Chef John's Gingersnap Cookies image

The amazing spicy-sweet flavor and irresistible texture of these cookies will please even a non-cookie eater like me. You can adjust the spices to suit your tastes but remember, they're called 'snaps' for reasons other than texture!

Provided by Chef John

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 20

Number Of Ingredients 16

2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
½ teaspoon fine salt
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
12 tablespoons unsalted butter, softened
⅔ cup white sugar
⅓ cup finely minced candied ginger
¼ cup molasses
½ teaspoon vanilla extract
1 large egg, beaten
½ cup white sugar, or as needed for rolling cookies

Steps:

  • Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
  • Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.
  • Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar.
  • Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 26.5 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4.5 g, Sodium 159.8 mg, Sugar 14.6 g

GRANDMA'S GINGERSNAP COOKIES



Grandma's Gingersnap Cookies image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 30

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  • Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g

LARA'S TENDER GINGERSNAPS



Lara's Tender Gingersnaps image

Soft gingersnaps embody the tastes and smells of the Christmas season, but they are perfect for any fall or winter gathering. I enjoy the blend of cloves, ginger and cinnamon in this delicious cookie. -Lara Pennell, Mauldin, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1 cup packed brown sugar
3/4 cup butter, melted
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar

Steps:

  • In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets. , Bake until set, 9-11 minutes. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 100 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 70mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

AQUAVIT'S GINGERSNAP COOKIES



Aquavit's Gingersnap Cookies image

A few things I might try: I would use parchment paper to line the cookie sheets.Check on the temperature, they might need at least 12 minutes. If using the candied orange peel, finely chop it.Let dough come to room temp before baking. From Food Network. Posted for ZWT 6

Provided by Scoutie

Categories     Dessert

Time 22m

Yield 12-24 cookies

Number Of Ingredients 13

1/2 cup light brown sugar
1 cup sugar
1 cup unsalted butter, softened
1 egg
1/3 cup molasses
2 teaspoons powdered ginger
1/2 teaspoon cardamom powder
1/2 teaspoon powdered clove
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon white pepper
2 1/4 cups flour
1 cup candied orange peel, coarsely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy.
  • Add the egg and molasses, and incorporate well.
  • Sift together the dry ingredients and add to the creamed mixture.
  • Mix well, then gently fold in the candied orange peel,if using.
  • Place dough in the refrigerator until chilled.
  • Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well.
  • Place 2 inches apart on a greased cookie sheet.
  • Bake for 7 minutes, or until golden brown.
  • Use a spatula to remove the cookies from the sheet and let cool.

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