Easy Gingersnap Cookies - How to Make Crispy or Chewy Gingersnaps
Learn how to make Easy Gingersnap Cookies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Gingersnap Cookies recipe.
How to Make TRUE Crispy Gingersnap Cookies: Tips on HOW to get the PERFECT Crisp!
These gingersnap cookies are truly CRISPY like the store-bought version but better! The secret to the crisp lies in the limited moisture in ingredients and a slow bake. They make great holiday gifts or a perfect gingersnap cookie pie crust. Ice cream sandwiches anyone? Make a batch to spice up your season! I also provide tips on how to take most cookie recipes and adjust the ingredients to make the cookies as crispy as you'd like.
Crispy Gingersnap Cookie Recipe Link:
Nutella Swirl Pumpkin Pie with Gingersnap Crust Recipe Link:
How to Bring Butter & Eggs to Room Temperature Quickly Link:
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Content Time Markers:
00:00-01:32 Gingersnaps & my inspiration!
01:33 Visual of ingredients & Combining the wet ingredients
02:57 Whisk together the dry ingredients
03:40 Add dry to wet and stir well & Prep for rolling the cookie dough
04:10 Use a 1 1/2 inch cookie scoop for uniform shapes, roll, & cover in sugar
04:44 Two SHAPE alternatives for baking... Round balls or Flatten them out (Learn WHY the difference matters & HOW to flatten them easily!)
05:41 See my 3 TIPS on how to CREATE or MODIFY recipes to get a CRISPY cookie
06:38 First look at the baked cookies! Listen for the SNAP difference between the two versions...
07:38 Scott joins me for a taste. He compares the 2 versions and gives his opinion on flavor
Many, many thanks! I appreciate your time and support.
Disclaimer
The content in these videos shall not be construed as health & safety advice or other & may be outdated or inaccurate; it is your responsibility to verify all information. This is a YouTube video for entertainment purposes ONLY. I am not a professional chef or baker. I provide information based on experience, personal research, and personal preferences. No copyright is claimed in Summer Bakes the World videos and to the extent that material may appear to be infringed, I assert that such alleged infringement is permissible under fair use principles in U.S. copyright laws. If you believe material has been used in an unauthorized manner, please contact me.
Ginger Snaps
Gingery, crispy cookies a great item for dunking! A classic 1960's refrigerator cookie. Recipe follows:
Ginger Snap Cookies
Preheat oven to 400°F (205°C)
You can use a wooden spoon or a hand held mixer or a stand mixer to combine these ingredients
Cream thoroughly
1/2 cup (125 ml) butter or shortening
1/2 cup (125 ml) sugar (UK caster sugar)
Combine and add
1 beaten egg
1/4 cup (60 ml) light molasses
Beat until light and fluffy
Blend or sift together
1 3/4 cups (290 gm) all purpose flour (Canada) bread flour USA or strong flour UK
1/2 teaspoon (2 ml) baking soda
1/2 teaspoon (2 ml) salt
3 teaspoons (15 ml) ginger (add more if you want a stronger ginger flavour)
Gradually add to the creamed mixture, blending thoroughly.
Place the dough on pieces of plastic wrap roll into a log about 2” in diameter. Or press the dough into a plastic wrap lined mini loaf pan or other suitable sized container. Refrigerate overnight or until needed. This dough can also be frozen for later use. You can also press out the entire batch of dough onto the surface of a pizza pan and pre slice into cookie shapes before baking. For example triangles or diamonds.
To bake, preheat oven to 400°F (205°C). While dough is still cold slice off desired number of cookies, making each about 1/8” (3 to 4 mm) thick.Place on greased cookie sheets and bake in preheated oven for 5 to 7 minutes. Cookies should be cooked through, they will get crispy as they cool. Wrap remaining dough and return to refrigerator or freezer.
Yield 6 dozen cookies. NOTE to cut thin slices of dough use a thin bladed sharp knife. You may need to dip the knife in hot water (wiped dry) to make the slicing easier.
Gingersnap Cookies || Ginger Cookies || Fall Recipe || Murwa's Kitchen || MK
#gingercookies #gingersnaps #gingerbiscuits #fall #season #autumn #murwsskitchen #mk
INGREDIENTS:
Butter 6 tbsp
Dark brown sugar 1/2 cup
Egg yolks 2
Honey 2tbsp
Flour 1-1/2 cup
Ginger powder 1/2 tsp
Baking soda 1/2 tsp
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Chewy Ginger Molasses Cookies Recipe
Hands down, these Ginger Molasses Cookies are the greatest in the entire world. They’re soft, chewy, and come full of ginger-molasses flavor! This is going to be your new favorite spice cookie — guaranteed!
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You can print out the recipe here:
When TAK was an at-home bakery, I made thousands of these cookies. They were a holiday staple for my customers and they’re still a holiday staple in our home. Now, they can be one in yours!
Their salty-sweet nature makes them absolutely addictive. And that soft, chewy interior in combination with that crunchy sugar on top just cannot be beaten!
So we’re going to start with the cookie dough, I’ve got lots of great tips for y’all along the way so be sure to watch the video to the end!
INGREDIENTS:
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon fine sea salt
* 1/2 teaspoon ground cloves
* 1 cup light brown sugar packed
* 3/4 cup + 2 tablespoons canola oil
* 1/3 cup dark molasses
* 1 large egg
* 1/2 cup coarse sugar crystals if desired
HOW TO MAKE GINGER MOLASSES COOKIES
1. Whisk together flour, baking soda, and spices.
2. Mix brown sugar, molasses, oil, and egg.
3. Add dry ingredients to wet ingredients.
4. Scoop, roll in sugar, and bake!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
Ginger snaps (pepparkakor)
I think Ginger Snaps (or GingerBread Biscuits as many call them) are popular around the world during christmas.
Usually, I buy the dough in the store and then bake the cookies, but I couldn't buy the dough this year, so I made my own! The dough and the cookies turned out delicious!
=o)
I ate my first serve of ginger snaps, with a glass of cold Spicy Wine, which we call Glogg in Swedish.
Here's the recipe for the Ginger Snaps:
150 g butter
250 ml sugar
50 ml syrup
100 ml water
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tbsp ground cloves
1 tsp ground cardemom
1 tsp baking soda
750 ml plain flour
-Combine butter, sugar and syrup.
-Combine flour, baking soda, and the spices
-Combine the flour mix with the butter mix. Leave a little bit of the flour mix.
-Add the water and then the rest of the flour mix.
-When you have a nice, smooth dough, put it in the fridge to rest over night.
-Knead the dough, add a little more flour if needed.
-Put flour on the baking table and roll out the dough til it is very thin. (More flour on the baking table makes it much easier to get the cookies off the table later!)
-Make shapes in the dough. There are special shape cutter for ginger snaps in most stores.
-Put the shapes on a baking tin.
-Bake the snaps in the oven for around 5 minutes, or until they are golden brown.
This is how I make my Glogg (Spicy Wine):
(This makes 1 litre)
500 ml water
2 pieces of dried Ginger (or 1.5 tsp ground ginger)
2 pieces of whole cinnamon
15-20 whole cloves
2 cardemom seeds (or 1.5 tsp ground cardemom)
750 cl red wine
100 ml sugar
-Put all the spices in the water and let it boil slowly for 30 min.
-Add the wine and the sugar. Let it heat up, but not boil.
Either drink the Glogg hot with some almonds and raisin, or cool it down in the fridge, then pour it in some glasses, add ice and drink it as an ice glogg. Very nice, icy christmas drink if you live in warmer parts of the world. =o)
Enjoy!
Music: Christmas Dreaming - Frank Sinatra
Camera: Canon 550D
Lens: 18-55mm f/3.5-5.6