GINGERSNAPS
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
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
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
MY FAVORITE GINGERSNAPS
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
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
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
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
Provided by Food Network
Categories dessert
Time 40m
Yield 8 dozen Ginger Snaps
Number Of Ingredients 10
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 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
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