Snappy Gingers Recipes

SNAPPY GINGER STRIPS

Steps:

• Heat oven to 375°F.
• In large bowl, mix 1 cup sugar, the oil, molasses and egg with spoon. Stir in remaining ingredients except 4 teaspoons sugar.
• Divide dough in half. Pat half of dough into 14x2-inch strip on ungreased cookie sheet. Cut strip lengthwise in half; separate strips at least 3 inches. Flatten strips slightly with fork dipped in sugar to about 1/2-inch thickness. Sprinkle each strip with 1 teaspoon sugar. Repeat with remaining dough.
• Bake 6 to 7 minutes or until edges are light brown and tops appear cracked; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack. Store loosely covered.

SNAPPY GINGERSNAPS

Steps:

• Preheat oven to 350 degrees.
• On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
• Add the egg and the molasses and beat until incorporated.
• Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
• Do not overmix.
• Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
• Bake until flat and evenly browned, about 13 minutes.
• Cool on the pan, the remove to a rack to finish cooling.
• These cookies are best the day they are baked, but will keep for several days.
• Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
• That's how I make them.
• Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

SNAPPY GINGERS

Steps:

• Special equipment: an electric mixer with paddle attachment
• Preheat the oven to 350 degrees F.
• Use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg yolk and molasses and mix well.
• In a separate bowl, combine the flour, espresso, ginger, cinnamon, cloves, allspice, baking soda, and salt. Mix the dry ingredients into the butter mixture. (The dough will be quite soft.)
• Roll the dough into tight 1-inch round logs, wrap snugly in parchment paper or plastic wrap, and chill until firm (see Cook's Note*).
• Unwrap the dough and slice into 1/4-inch rounds. Pour some sugar into a shallow dish. Press the top of each cookie into the sugar and then place cookies sugar side up on a parchment paper-lined sheet pan about 2 inches apart. Bake for 12 to 15 minutes. Do not over bake; the cookies will become "snappy" once they have cooled completely. Transfer them to a wire cooling rack to cool for 5 minutes.

SNAPPY GINGER APPLE CRISP RECIPE - (4.2/5)

Steps:

• Topping: Combine flour, sugars and cinnamon in large bowl (or food processor bowl). Cut in butter cubes until mixture forms large clumps. (In food processor pulse 8-10 times) Stir in Oatmeal and set aside Filling: Preheat oven to 375 degrees In a small bowl combine sugar, cinnamon, red pepper, and cornstarch; set aside. Combine apply slices and chopped ginger root Stir in sugar/cornstarch mixture Spread apple mixture in a 9 inch square baking pan Sprinkle topping evenly over the apples Bake for 45 minutes or until apples are bubbly and the topping is golden brown.

MOM'S GINGER SNAPS

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.

CRISPY GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
• Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

SNAPPY GINGER MUFFINS

Steps:

• In a bowl, beat the oil and sugars. Beat in molasses and egg. Combine the flour, baking soda, cinnamon, ginger and salt; stir into molasses mixture alternately with water. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.