King Arthur Flour Gingersnaps Recipes

GINGER SNAPS BY KING ARTHUR FLOUR

Steps:

• 1. Preheat oven to 375°F. Lightly grease or line 2 baking sheets with parchment.
• 2. Beat together the shortening, sugar, salt, and baking soda. Beat in the egg, then the molasses. Add the flour and spices, beating to make a smooth, fairly stiff dough.
• 3. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
• 4. Drop the dough in 1" balls into the coating mixture; a teaspoon cookie scoop is perfect here. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
• 5. Bake the cookies for 11 minutes for cookies that are crisp around the edges and "bendy" in the center. Bake for 13 minutes for cookies that are crisp/crunchy all the way through.
• 6. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped at room temperature.
• 7. * Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.

GINGERBREAD (FROM KING ARTHUR FLOUR)

Steps:

• Grease and flour a 9" square pan. Preheat the oven to 350°F
• In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
• Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
• Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.
• Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.
• Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.

GINGERSNAPS - KING ARTHUR FLOUR RECIPE

Steps:

• 1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. 2) Beat together the shortening, sugar, salt, and baking soda. 3) Beat in the egg, then the molasses. 4) Add the flour and spices, beating to make a smooth, fairly stiff dough. 5) To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish. 6) Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here. 7) Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake. 8) Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through. 9) Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.

KING ARTHUR FLOUR GINGERSNAPS

Steps:

• Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
• Beat together the shortening, sugar, salt, and baking soda.
• Beat in the egg, then the molasses.
• Add the flour and spices, beating to make a smooth, fairly stiff dough.
• To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
• Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
• Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
• Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.
• Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.