How To make Brown Sugar Ginger Snaps
1 c Butter, unsalted at room tem
1 c Brown sugar
1 Large egg yolk
1 ts Vanilla
1/2 c Finely chopped crystallized
1/4 ts Ground ginger
1 1/2 c Flour
3/4 ts Baking powder
1/2 ts Salt
Cream together the butter and brown sugar. Beat in the egg, vanilla, ginger. Sift the flour, baking powder and salt, and then combine with the other ingredients. This may be put in the fridge for a half hour or so to make the dough easier to handle. Roll out cookies and cut. Put on an ungreased baking sheet at 350 degrees for 10-12 minutes. -----
How To make Brown Sugar Ginger Snaps's Videos
Soft Dark Chocolate Gingersnap Cookies - Decorated for the Holidays!
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INGREDIENTS
2 cups (250g) all-purpose Flour
3 Tablespoons (16g) unsweetened Cocoa Powder (special or extra dark if you can find it)
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 1/2 teaspoons ground cinnamon (or freshly grated cinnamon if desired)
1 Tablespoon freshly grated Ginger (or 1 teaspoon ground Ginger powder)
1/2 teaspoon freshly grated Nutmeg (or 1/4 teaspoon ground Nutmeg)
1/2 teaspoon ground Cloves
1/2 teaspoon Cream of Tartar
1/2 cup (114g) unsalted Butter, at room temp.
3/4 cup (165g) firmly packed Brown Sugar
1/2 cup (100g) Sugar
1 Egg
1/4 cup (85g) Molasses
Confectioners Sugar for dusting
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Homemade Gingersnap Cookies Recipe (aka Gingersnaps) - And the Trick to Making Them Extra Crispy!
Just like the name says, Gingersnap Cookies are rich with ginger and spice flavor and should be crispy enough to “snap” when they break. Sweetened with brown sugar and aromatic with warm spices, these satisfyingly crunchy Gingersnaps are a festive addition to a holiday cookie tray.
After you pull these cookies out of the oven there's an easy trick that makes them super crispy - just press them flat with a glass and let them cool!
Find the full recipe on my blog:
Recipe: soft Gingersnaps - Baking with Children
This is my favorite recipe for gingersnaps.
Gingersnaps:
2 1/4 (280g) cups flour
1 cup (200g) soft brown sugar
3/4 cup (170mL) vegetable oil
1/4 (80g) cup molasses
1 egg
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1 tsp ground ginger
1/4-1/2 cup (50g-100g) white sugar
Put half the flour and the rest of the ingredients in a bowl, except the white sugar. Mix it all together with a large spoon. Add the rest of the flour and finish mixing. The dough should be dark. Roll them into balls and roll them in white sugar. Bake on a baking sheet at 350°F or 180°C for 8-12 minutes. Don't overbake. These get very hard.
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Molasses Cookies
You'll love these soft homemade chewy molasses cookies! They're easy to make, richly-spiced, and a favorite for holiday cookie platters and all year round! If you’ve never had this classic cookie, they’re similar to gingerbread cookies in all the best ways! By the by, you can definitely use dark treacle in place of molasses if needed.
RECIPE:
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Gingersnaps
You'll love these perfectly crisp and chewy gingersnap cookies, they basically taste like Christmas! Every holiday cookie platter needs some of these easy to make and delicious cookies.
RECIPE:
Gingersnaps are one of my favorite holiday treats. Not too sweet, perfectly spiced, and they have a great texture. I roll them in cinnamon sugar before baking but you can enjoy them plain or flatten/roll them out then drizzle with a glaze or royal icing after baking.
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How To Make Soft Gingersnap Cookies
A soft Gingersnap Cookie Recipe! Simple and perfect for this holiday season (though you'll find me eating them all year 'round).
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RECIPE:
Ingredients
¾ cup unsalted butter softened (170g)
1/2 cup granulated sugar 100g
1/2 cup dark brown sugar firmly packed (100g)
3 Tablespoons unsulphured molasses
3/4 teaspoon vanilla extract
2 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 tsp ground cayenne pepper
1 large egg
2 1/4 cups all-purpose flour 280g
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
Additional granulated sugar for rolling
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Instructions
00:00 Introduction
00:37 Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
00:42 In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.
01:06 Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.
01:46 Stir in egg.
02:03 In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
02:24 Gradually stir dry ingredients into wet until completely combined.
02:49 Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it’s completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.
03:26 Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.
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