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
GRANDMA'S GINGERSNAP COOKIES
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
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
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
THE ULTIMATE GINGER SNAP
Tired of chocolate and fruit, but still need something to satisfy your sweet tooth? These ginger snaps are perfect for you
Provided by M_Ni
Time 50m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preaheat the oven to 150C or gas mark 2.
- Add the butter and sugar in a large mixing bowl and beat together till the mixture becomes soft and creamy in texture. Add the golden syrup and mix well.
- Using a sieve, shift the flour, ground cinnamon and ginger into the mixture. This will make sure that the mixture remains smooth and not lumpy.
- Once mixed, use a tablespoon to scoop up individual portions and roll into a loose ball. Gently press to flatten (but not completely) on a greased baking tray and place in the oven for 25 - 30 mins. Allow to cool before removing from the baking tray.
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
GRANDMA'S GINGER SNAPS
An old family favorite out of my grandmother's recipe book. I haven't made this recipe yet myself, but a reviewer suggests to add more spice :) they used 1.5 times the amount stated. Enjoy!
Provided by Stacey Dee
Categories Dessert
Time 22m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Cream shortening, sugar together then egg.
- Add molasses, stir.
- Sift in dry ingredients (Double Spices if you like).
- Roll into balls.
- Drop in sugar.
- Bake in 350 F oven for 10-12 minutes.
- (no servings specified so I guessed).
Nutrition Facts : Calories 171.1, Fat 6.7, SaturatedFat 1.7, Cholesterol 7.8, Sodium 161.8, Carbohydrate 27, Fiber 0.3, Sugar 16.1, Protein 1.4
THE PERFECT GINGER SNAP
Once you try these you will share this recipe with family and friends. These are the most delicious ginger snaps and are very simple to make. They remind me of the ginger snaps I used to buy when I was a child. They are a little crunchy and a little chewy at the same time, spicy but not too spicy for children.
Provided by Debs4real
Categories Dessert
Time 27m
Yield 27-30 cookies, 27-30 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 and line cookie sheet with parchment or a silicone baking liner.
- 2. Cream the Crisco and sugar together with a hand or stand mixer until creamy.
- 3. Add egg and molasses, mix until all are combined.
- 4. Sift the remaining ingredients together, then stir into wet mixture until all are combined and the mixture is uniformed.
- 5. Use a measuring tablespoon and scoop out dough, roll into a ball and place on cookie sheet. Use 2 fingers to flatten them a little.
- 6. Bake 12 -14 minutes, then let cool slightly (about 2 minutes) before placing on wire rack for remaining cool down time. ( about 5 minutes).
Nutrition Facts : Calories 125.2, Fat 6, SaturatedFat 1.8, Cholesterol 6.9, Sodium 118.9, Carbohydrate 17, Fiber 0.3, Sugar 9.2, Protein 1.2
FINNISH GINGERSNAPS
These easy-to-make rolled out spicy ginger cookies was originally printed in The Finnish Cookbook. Although the recipe specifies to cut them in 3-inch rounds, they are also great cut in different shapes for the holiday season.
Provided by ellie_
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat together molasses, brown sugar and butter until mixture is smooth.
- Add cream, ginger, cinnamon, flour, baking powder, salt (if using).
- Continue beating until dough is stiff.
- Chill dough.
- Roll out small portions of dough to 1/4-inch thickness.
- Cut into 3-inch rounds (or if you prefer other shapes).
- Bake in 375-degree F oven for 8-10 minutes.
- Be careful--do not overbrown these cookies.
Nutrition Facts : Calories 58.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.8, Sodium 19.6, Carbohydrate 8.9, Fiber 0.2, Sugar 3.4, Protein 0.7
GINGER SNAPS
Nabisco's version of this old favorite cookie may not be as big a seller as its much-cloned Oreo. Heck, it's not even close. But if you're a ginger snap fanatic, this recipe will give you a killer clone of the cookie giant's store-bought version that you can whip up in a...uh...snap. And if you're watching the fat, four of these cookies check in with a total of around 2.5 grams of fat. I like to add a touch of fresh ginger to this cookie dough. I also refrigerate the dough overnight to make it easier to scoop. I found this recipe at Top Secret Recipes.
Provided by luvmybge
Categories Dessert
Time 24m
Yield 10 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
- In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
- Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. Refrigerate dough until easy to handle.
- Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. At this point you can roll in granulated sugar if desired. Flatten to about 1/8-inch thick.
- Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.
- Makes 120 (10 dozen) cookies.
Nutrition Facts : Calories 345.3, Fat 7.1, SaturatedFat 2.2, Cholesterol 21.6, Sodium 512.1, Carbohydrate 67.3, Fiber 1.1, Sugar 41.1, Protein 3.9
FINLANDIA GINGER SNAP
Make and share this Finlandia Ginger Snap recipe from Food.com.
Provided by alligirl
Categories Beverages
Time 2m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 5
Steps:
- Muddle the fresh ginger in the base of a chilled shaker.
- Add the other ingredients.
- Shake and strain into an ice-filled highball glass.
Nutrition Facts : Calories 202.7, Fat 0.1, Sodium 3.6, Carbohydrate 26.5, Fiber 0.2, Sugar 24.4, Protein 0.2
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