How To make Ginger Snaps/Joy Of Cooking
3/4 c Butter
2 c Sugar
2 Eggs; well beaten
1/2 c Molasses
2 ts Vinegar
3 3/4 c All-purpose flour
1 1/2 ts Baking soda
2 ts Ground ginger; up to 3 tsps
1/2 ts Cinnamon
1/4 ts Ground cloves
Recipe by: Joy of Cooking Preheat oven to 325F. Cream butter with sugar. Beat in eggs, molasses and vinegar. Sift together and add flour, baking soda, ginger, cnnamon and cloves. Mix until blended. Form dough into 3/4-inch balls. Bake on a greased cookie sheet for about 12 minutes. As the ball melts down the characteristic crinkled surface. Makes about 10 dozen 2-inch cookies. I've made these once. They were very good. I used 2-1/2 teaspoons ginger without problem; next time I'll use 3 tsps. The cookies were a bit chewy in the middle.
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How To make Ginger Snaps/Joy Of Cooking's Videos
Molasses Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Molasses Cookies. Molasses Cookies are a year round favorite, but they are especially popular during the Holiday season. This highly addictive, sugar coated cookie has a nice combination of dark brown sugar and molasses which pairs perfectly with ground cinnamon, ginger and cloves. They have a rich spicy flavor and a soft and chewy texture that causes my kids to eat them by the handfuls.
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How To Make Ginger Bread Cheesecake
How To Make Ginger Bread Cheesecake
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Gingerbread | fluffy, spicy, molasses-y Christmas loaf
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***RECIPE, MAKES ONE LOAF ***
(Based on an old Joy of Cooking recipe)
1 cup (237 mL) milk or water
1/2 cup (118 mL) mollasses
1/2 cup (118 mL) honey
1/2 cup (one stick, 113g) butter
1/2 cup (100g) granulated sugar
1 egg
2 1/2 cups (300g) all-purpose flour
1/2 teaspoon salt (maybe 3/4 if using unsalted butter)
1 1/2 teaspoons baking soda
2 tablespoons ground cinnamon
2 tablespoons ground ginger (use half if you don't want it very spicy)
a little finely-ground black pepper
Get your oven heating to 350ºF/180ºC. Prepare a 5x9 in (13x23 cm) loaf pan (or really any mid-size cake pan) by either greasing the inside or lining it with a parchment sling.
Pour the milk/water into a microwave-safe measuring jug, along with the molasses and honey. Drop in the butter in chunks. Microwave until the butter chunks are halfway melted, stir, and let them keep melting while you measure out the dry ingredients.
Put the flour in a mixing bowl along with the salt, baking powder and spices. Whisk to combine and fluff up the flour.
The butter should be melted now — put the sugar in with the wet ingredients along with the egg and stir until smooth. Pour the wet mixture into the dry and whisk until just smooth.
Pour into the cake pan and bake for about an hour until done inside. The top usually looks a hair raw when the inside is perfect.
eggless ginger cookie recipe /cinnamon ginger biscuits
It may be called a cookie or a biscuit this eggless ginger cookie is an addictive snack and a christmas special recipe that you can try for sure. The total burst of flavours from freshly ground cinnamon was so inviting and more than that the dry ginger powder makes it a complete yummy delight. As always said baking is a science and the oven temperature for each one differs so bake it accordingly and enjoy this crunchy chewy biscuits.
#egglessbaking #christmascookie #gingerbiscuits
NOTE: In the video I have given baking soda measurement as 1/4 th tsp its 1/2 tsp.
INGREDIENTS:
All purpose flour/maida - 95 gms
Jaggery powder/vellam - 50 gms
Butter unsalted(cold) - 50 gms
Ginger(dry)powder - 3/4 tsp
Cinnamon powder - 1/4tsp(little less)
Salt - 1/4 tsp
Baking soda - 1/2 tsp
Honey - 2tbsp
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Ginger Snap Cookie
INGREDIENTS
3/4 cup butter flavored shortening
1 cup granulated sugar
1/2 cup unsulfured molasses
2 tablespoons of vanilla extract
1 teaspoon of butter extract
1 large egg, room temperature
2 1/3 cups all purpose flour sifted
2 teaspoon baking soda
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup sugar to roll dough
1/4 cup turbinado sugar, to roll dough in
INSTRUCTIONS
1. In a large mixing bowl with an electric mixer, cream shortening and sugar.
2. Add molasses, egg, vanilla extract and butter extract. Mix again until everything is combined.
3. In a separate large bowl, sift together the all purpose flour, baking soda, ground ginger, ground cinnamon, and the grated nutmeg. Then whisk together the dry ingredients.Add the dry ingredients to the wet ingredients in batches, I did a third at a time and mixed well after each.
4. Cover with plastic wrap and chill the dough in the refrigerator for at least one hour up to overnight. I chilled my overnight.
5. Preheat your oven to 350° prior to removing the dough from the refrigerator. And line a cookie tray with parchment paper.
6. Mix turbinado sugar and the 1/2 cup of granulated sugar together on a large plate.
7. Use a small cookie scoop and scoop out the dough, roll gently into balls. Roll the cookie dough in the sugar on the plate until all the sides are covered.
8. Please eat sugar coated cookie bar 2 inches apart on your parchment lined cookie sheet. Bake for six minutes and then turn the tray to bake and additional 6 to 7 minutes.
9. Allow the cookies to cool five minutes on the baking sheet before transferring to a wire cooling rack to cool for 15 minutes.
10. Keep cookies in an airtight container to keep the gingersnap snappy.
ENJOY!!!
#GingerSnapCookies #FallRecipe #Recipe
Ginger Molasses Cookies Recipe - Cooking With Joy
Ginger Molasses Cookies Recipe
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