How To make Cookie Jar Gingersnaps
2 c All-purpose flour
1 tb Ground ginger
2 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Salt
3/4 c White vegetable shortening
1 c Sugar
1 Egg
1/4 c Molasses
Sugar for rolling Preheat oven to 350F. Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl with electric mixer, beat shortening until soft, 1 minute. Gradually add sugar and continue beating until mixture is light and fluffy. Beat in egg and molasses until well-blended. Stir in flour mixture until completely mixed. Place a little sugar in a medium bowl. Scoop out heaping teaspoonfuls of mixture. Using your palms, roll into 3/4-inch balls and drop into the sugar. Roll to cover the surgace completely; then place balls 2 inches apart on ungreased baking sheets. Bake until cookies are slightly rounded and tops appear lightly browned and crackles. Remove baking sheets to wire racks to cool slightly. The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely. Repeat with remaining cookie dough and sugar. Store in airtight containers. Source: "The Complete Cookie Book" by Elizabeth Wolf Cohen Notes: The cookies have 70.4 calores (42.7% from fat) and 3.4g fat each. They were delicious and easy to make. The Chef's Comments: "Yesterday i took a cookie recipe that I wanted to try, and I made exactly according to the recipe (it was great!) and then I made another batch, using the Prune Butter technique. For cookies, the book suggests replacing all of the fat with Prune Butter, and removing as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep sweetness consistent witht he original recipe. The low-fat recipe was a difficult texture to work with, and they didn't spread out nicely when cooking. They remained little clumps. But they did taste very good. I have a hard time telling the difference between the two, believe it or not. Who would have thought substituting prunes for crisco was a wise choice??" - Lisa From: Lisa Date: 09-08-96 (12:38) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627
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How to Make Ginger Snap Cookies | Hilah Cooking
Make Ginger Snap cookies recipe with molasses and a SECRET ingredient you WILL NOT BELIEVE!!! These are crispy ginger snaps you will love! Ginger snap cookie recipe, printable:
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QUICK Chewy Gingersnaps Recipe!!!-Homemade
Really delicious cookies that my family enjoys every time, especially around the cold holiday season: I'm one Proud Italian cook
Thanks to IMovie
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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Gingersnap Cookies
This easy gingersnap recipe makes thin and crispy delicious cookies and are perfect to add to the holiday baking list! These gingersnap cookies are so good with hot tea or coffee anytime of the year, but especially in the fall and winter months since they are packed full of warm spices like ground ginger, cinnamon, nutmeg, and cloves. Feel free to add more or less of the spices in this recipe or you can use freshly grated ginger instead of ground ginger to really amplify the ginger flavor in these gingersnap cookies. Cardamom and allspice are also great options to use if you are out of any of these ground spices or do not like the flavor of them. Store these gingersnap cookies for up to one week at room temperature or freeze for one month.
Directions
1. Add unsalted room temperature butter, granulated sugar, and light brown sugar to a bowl of a hand or stand mixer and mix together until combined. Add one large egg
and unsulfured molasses. Make sure to use plain and unsulfured molasses and not black strap molasses as black strap molasses has a very bitter taste.
2. Add baking soda, salt, ground cinnamon, ground cloves, and ground ginger and mix together until combined. You can also use freshly grated ginger in this recipe instead of ground ginger, which will really bring out the ginger taste. Cardamom and Allspice are also great options to use in Gingersnap cookies.
3. Add the all-purpose flour and only mix until combined making sure not to over mix the dough. Only mix until the flour is combined as over mixing the dough will cause the dough to develop gluten, which will result in very flat and dense cookies. Scrape down the bowl as needed making sure anything stuck on the sides and bottom gets incorporated into the dough. Using a spatula or your hand mixer, give the dough a quick mix to make sure everything is mixed together.
4. In a small bowl, add granulated sugar or sanding sugar, and using a cookie scoop or your hands, scoop the dough into balls. Roll the dough in the granulated sugar or sanding sugar until completely covered.
5. Place the dough on a baking sheet lined with parchment paper, leaving enough room in between to allow them to spread. Place the tray in a 350 ° Fahrenheit preheated oven for around 10 minutes or until they start to turn a light brown around the edges and the tops start to crack. Store these cookies out at room temperature for up to one week or freeze for up to one month.
Ingredients
12 tbsp unsalted butter room temperature (1-1/2 sticks)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/3 cup unsulphered molasses (Grandma's Molasses brand)
1 large egg
1/4 tsp salt
2 tsp baking soda
2 tsp ground ginger (or freshly grated ginger)
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 1/4 cup all-purpose flour
Sugar Topping
1/2 cup granulated sugar or sanding sugar
Bake in a 350°F preheated oven for 10-12 minutes or until the edges start to turn a nice golden brown or the tops of the cookies start to crack.
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Simply THE BEST SOFT Ginger Cookies Recipe
Simply THE BEST SOFT Ginger Cookies Recipe
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