How To make Ginger Snaps
CREAM :
3/4 c Butter with:
2 c Sugar, Stir In:
2 Eggs, Well Beaten
1/2 c Molasses
2 t Vinegar
SIFT AND ADD :
3 3/4 c All Purpose Flour
1 1/2 t Soda
3 t Ginger
1/2 t Cinnamon
1/4 t Cloves
? Mix ingredients until well blended. ? Form dough into 3/4-inch balls. ? Preheat oven to 325 degrees. ? Bake on a greased cookie sheet for about 12 minutes. ? As the ball melts down during baking, the cookie develops the character- istic crinkled surface. NOTE: A topping to delight the kids is 1/2 a marshmallow, cut side down, on the almost baked cookies. Return to oven about 4 minutes. When cool, ice to taste. ANOTHER NOTE: This makes 10 dozen, 2-inch cookies. ANOTHER NOTE: If you dunk these in coffee...don't dring the coffee..
How To make Ginger Snaps's Videos
How to Make Gingersnap Cookies | Cookie Recipes | Allrecipes.com
Get the recipe for Gingersnap Cookies at
Watch how to make gingersnap cookies that come out just like Grandma's, perfectly crisp on the outside and chewy on the inside. Dark molasses, cinnamon-sugar, and ginger make these classic cookies so delicious you'll be making them every fall season.
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Ultimate Chewy Ginger Snaps: How to Make Delicious Ginger Snap Cookies by The Ginger People®
Learn how to make the Ultimate Chewy Ginger Snaps
by House Chef Abbie Leeson from The Ginger People® (click Show More below for recipe)
Recipe and ingredients below or view on our website:
View our other tasty ginger recipes here:
INGREDIENTS
- 300g all-purpose flour* (plain flour)
- 2 teaspoons baking soda (bicarb of soda)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 170g unsalted butter, softened
- 200g granulated sugar (caster sugar)
- 85g/60ml dark molasses, preferably Black Strap
- 1 large egg
- 100g The Ginger People® Crystallized Ginger or Ginger Chips (chop finer if you wish)
- 100g coarse raw sugar (turbinado sugar)
We love our ginger cookies a little puffy, soft and chewy, with plenty of ginger and spice! Slightly more or less flour will make a thicker or thinner cookie – adjust the flour to suit your preference.
Makes: 30 Cookies
Time: 30 Minutes
DIRECTIONS
1. Preheat oven to 375°F (170°C). Line baking sheets with parchment paper, if desired.
2. Stir dry ingredients together in a bowl. Set aside.
3. Beat butter and sugar in a large bowl with an electric mixer until light and creamy. Beat in molasses and egg.
4. Add dry ingredients to wet mixture. Mix well. Stir in Crystallized Ginger.
5. Chop Crystallized Ginger and stir into mixture. Chill dough one hour for easier handling.
6. Form into 1-1/4-to 1-1/2-inch balls (about 3 cm), or use a cookie scoop. Roll balls in coarse sugar.
7. Place two inches apart on baking sheets. Bake 8-10 minutes. Remove from oven while centers are still soft. Let stand 1 minute. Cool completely on baking sheet or wire rack. Crinkled tops form as cookies cool.
8. Bonus! Smash one scoop of vanilla ice cream between two cooled Ginger Snaps. Press cookies together to sandwich the ice cream. Serve immediately or wrap in plastic wrap and freeze. Repeat with additional cookies and ice cream.
Original Recipe:
See our other ginger recipes here:
Ginger Snap Biscuits. Easy to make and so delicious.
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Ginger Cookies Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Ginger Cookies. Ginger Cookies are aptly named, as they are both ginger colored and ginger flavored. They have a sugar coated crackly surface, and when you bite into one you will find the texture soft and chewy with a flavor that is buttery and spicy. The combination of molasses with ground cinnamon, ground ginger, and cloves makes eating one just about impossible.
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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:
Blog 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.
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.