Myfavoritegingersnaps Recipes

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GINGERSNAPS



Gingersnaps image

Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 11

1/3 cup shortening
1/2 cup sugar
1 large egg, room temperature
2 tablespoons molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/8 teaspoon salt
Additional sugar

Steps:

  • Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

GRANDMA'S GINGER SNAPS



Grandma's Ginger Snaps image

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

2 cups flour
1 teaspoon cinnamon
1 1/2 teaspoons ginger
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup shortening (or a little less)
1 cup white sugar
1 egg
1 cup molasses

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

MY FAVORITE GINGERSNAPS



My Favorite Gingersnaps image

I found this gem of a recipe in my Paula Deen Christmas cookbook. Ever since I tried it, I've never made any other version of ginger cookies. These are our favorites! I hope you enjoy them as much as we do.

Provided by Kathy D

Categories     Cookies

Time 27m

Number Of Ingredients 11

3/4 c vegetable shortening
1 c white sugar
1 large egg
1/4 c molasses
2 c sifted all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp kosher salt
additional sugar (regular or coarse) for rolling cookies

Steps:

  • 1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpats.
  • 2. In the bowl of an electric mixer, cream together the shortening and sugar on low speed; until it is completely combined.
  • 3. Add the egg and molasses and continue beating until it's all mixed in completely.
  • 4. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt together into a separate bowl. Then slowly add this to the creamed mixture, mixing to combine well.
  • 5. Roll the dough into 1-inch-sized balls and then roll them in the additional sugar to coat. Put the sugared balls onto the cookie sheets about 1 1/2 inches apart from one another. Flatten the balls lightly with your fingers.
  • 6. Bake for 10-12 minutes, or until done. Let them cool on wire racks. Enjoy!

MY FAVORITE GINGERSNAPS



My Favorite Gingersnaps image

These are my all-time favorite ginger cookies! The whole house smells good when these are baking. The recipe comes from Southern Living's 1970 "Our Best Recipes."

Provided by Aunt Willie

Categories     Dessert

Time 32m

Yield 30-36 cookies

Number Of Ingredients 10

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
sugar, to roll dough in

Steps:

  • Cream shortening until soft.
  • Add sugar gradually, creaming well after each addition.
  • Beat in egg and molasses.
  • Sift dry ingredients together.
  • Sift dry ingredients over creamed mixture.
  • Mix well.
  • Form teaspoons of dough into small balls.
  • Roll round dough into sugar and place on an ungreased cooking sheet.
  • Bake at 350 degrees for 12-15 minutes until tops are slightly cracked and rounded.

Nutrition Facts : Calories 112.8, Fat 5.4, SaturatedFat 1.4, Cholesterol 7, Sodium 126.3, Carbohydrate 15.3, Fiber 0.3, Sugar 8.3, Protein 1.1

GINGER SNAPS



Ginger Snaps image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 dozen Ginger Snaps

Number Of Ingredients 10

1 1/2 cups unsalted butter
2 cups light brown sugar
1/2 cup molasses
2 eggs
4 1/2 cups unbleached allpurpose flour
4 teaspoons ground ginger
4 teaspoons baking soda
1 teaspoon salt
3 tablespoons fresh ginger, grated
1 cup candied ginger, finely chopped

Steps:

  • Preheat oven to 350 degrees. Cream butter and brown sugar until fluffy. Add molasses and eggs and mix well. Combine flour, ground ginger, baking soda and salt, and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.

GINGERSNAPS



Gingersnaps image

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

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

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

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