SOFT AND CHEWY BROWN BUTTER GINGERSNAPS
My Soft and Chewy Brown Butter Gingersnaps host all the classic appeal that you know and love - plus SO much more! The edges are irresistibly crunchy, while the thick centers stay soft and chewy. They're a Christmas cookie miracle!
Provided by Ashley Manila
Categories Dessert
Time 1h30m
Number Of Ingredients 14
Steps:
- Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 8 to 10 minutes. Remove from heat, pour browned butter into a small bowl, cover, and refrigerate until solidified, about 2 hours.
- In a large mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- Remove the brown butter from the refrigerator. Microwave the butter on low power, for 10 to 15 seconds, or until it's just softened, but not melted.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the softened butter until completely smooth, about 1 minute. Add in both sugars and continue beating until light and fluffy, about 3 minutes. Beat in vanilla. Add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the molasses and orange zest and beat until combined.
- Reduce the mixer speed to low and gradually add in the dry ingredients, beating just until combined.
- Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill for at least one hour (or up to one day).
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper and set them aside.
- Scoop out 2 tablespoon sized mounds of cookie dough and roll them into evenly round balls. Roll the balls in the sugar coating, then transfer them onto the prepared baking sheets, leaving 2-inches between for spreading.
- Bake cookies, one tray at a time, for 9 to 10 minutes, or until the cookies are puffed and lightly golden. Cool cookies on the baking sheet, set on a wire rack, for 10 minutes before serving warm or transferring to a wire rack to cool completely.
- Store leftover cookies in an airtight container, at room temperature, for up to 3 days.
SUGAR SNAP PEAS WITH BROWN BUTTER, LEMON AND HORSERADISH
Steps:
- With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
- Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
- In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
- Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.
LARA'S TENDER GINGERSNAPS
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
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.
BROWN-BUTTERED SUGAR SNAP PEAS WITH PECANS
Make and share this Brown-Buttered Sugar Snap Peas With Pecans recipe from Food.com.
Provided by CookingONTheSide
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan of boiling salted water, cook the peas until crisp tender, 2 minutes; drain.
- In large heavy skillet, heat the butter over medium-high heat until golden brown and fragrant, 1 to 3 minutes.
- Add the pecans and cook, stirring until lightly toasted, 2-3 minutes.
- Stir in the peas and cook until heated through; season with salt and pepper.
Nutrition Facts : Calories 160, Fat 12.7, SaturatedFat 4.3, Cholesterol 15.3, Sodium 52, Carbohydrate 11.7, Fiber 5.1, Sugar 2.4, Protein 3.4
MOM'S GINGER SNAPS
Fabulous, spicy cookies.
Provided by Elaine
Categories Desserts Cookies Spice Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g
BROWN BUTTER SUGAR SNAPS
These bite-sized brown butter sugar snaps require just a few ingredients, and come together to be the perfect sweet treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 54
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In small saucepan, heat butter over medium heat 4 to 7 minutes, stirring frequently, until deep nutty brown (watch carefully because butter burns easily). Immediately pour browned butter into large bowl; cool 10 minutes.
- Meanwhile, in small bowl, stir together flour, baking powder and salt until blended; set aside. Add 1/2 cup granulated sugar and brown sugar to cooled butter; beat with electric mixer on medium speed 2 minutes or until well blended. Add egg and vanilla; beat on low speed until combined. Add flour mixture; beat until soft crumbly dough forms. Press together to form ball; divide in half.
- On lightly floured surface, or between 2 sheets waxed paper or cooking parchment paper, roll out each dough half to 1/8-inch thickness. Using 2-inch cookie cutters, cut out dough into desired shapes, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place cutouts about 1 1/2 inches apart. Sprinkle with granulated sugar.
- Bake 7 to 9 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
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- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper, Silpat, or by greasing it.
- In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed. Add egg and molasses and mix.
- Gradually add the dry ingredients to the mixing bowl on low speed until everything is incorporated and a dough forms.
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- Cover the bowl, and refrigerate overnight, or for up to 3 days., Preheat your oven to 375°F and lightly grease two baking sheets.
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