How To make Homemade Slice & Bake Gingersnap Cookies
2 c Vegetable shortening
3 c Sugar
3 Eggs
3/4 c Molasses
6 c Unbleached flour
2 tb Baking soda
1 ts Salt
2 tb Ground ginger
1 tb Ground cinnamon
Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream shortening and sugar. Beat in eggs and molasses; set asid= e. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Sti= r flour mixture into egg and butter mixture; blend well. = Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. W= rap rolls in waxed paper. Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare cookies: Slightly thaw one roll of gingersnap cookie dough. Pl= ace some granulated sugar in a bowl. Preheat oven to 350=B0. Cut the doug= h into 1 1/3" thick slices; cut each slice into a ball and roll the balls i= n granulated sugar. Arrange balls on ungreased cookie sheets, placing abo= ut 1 1/2" apart to allow for spreading. Bake for about 8-10 minutes, or un= til set around the edges and cracked on tops. Remove from oven and cool. = Makes about 30-36 cookies. Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies. -----
How To make Homemade Slice & Bake Gingersnap Cookies's Videos
Classic Gingerbread Cookies Recipe
These classic Gingerbread Cookies are perfectly spiced, perfect for decorating, and easy to make! Soft in the middle with crisp edges, you can cut these Christmas cookies into gingerbread men, Christmas trees, snowflakes, and more! I love all the holiday spices and decorating them is one of my favorite things to do!
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How to Make Chewy Gingerbread Cookies | Bite Size
In this episode of #BiteSize, Food52’s Resident Baking BFF Erin McDowell shares one of her favorite gingerbread recipes: chewy gingerbread cookies! From making this special dough to decorations and more, Erin covers everything you need to know. This will surely be the cookie your loved ones will devour this holiday season! GET THE RECIPE ►►
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VIDEO CHAPTERS:
0:00:00 Intro
0:00:58 The Special Dough
0:05:39 Let's Roll
0:11:14 Decor and More
PREP TIME: 45 minutes
COOK TIME: 10 minutes
MAKES: about 3 pounds (1.37 kg) dough and about 2 dozen cookies, depending on the size of your cookie cutters
INGREDIENTS
4 1/4 cups (510 grams) all purpose flour
1 cup (212 grams) light or dark brown sugar
1 tablespoon (9 grams) ground cinnamon
1 tablespoon (9 grams) ground ginger
3/4 teaspoon (4 grams) baking soda
3/4 teaspoon (3 grams) fine sea salt
3/4 teaspoon (2 grams) ground allspice
1/2 teaspoon (2 grams) ground cloves
1/4 teaspoon (less than 1 gram) freshly ground black pepper
1/4 teaspoon (less than 1 gram) freshly grated nutmeg
1 cup (226 grams) unsalted butter, at room temperature, cut into 1 tablespoon (15 gram) portions
1 large (56 grams) egg, at room temperature
1 cup (340 grams) molasses (not blackstrap)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Ginger Snap Slice
If you love Ginger Snap you are going to love this protein packed slice.
Ingredients
Base Layer-
1 ½ cups Cashew Nuts
2 cups Coconut Flakes
2 scoops VPA Vanilla WPI
1 tsp Ginger Powder
Pinch Salt
2 tbsp. Maple Syrup
¼ cup Coconut Oil
Top Layer-
¼ cup Maple Syrup
2 tsp Ginger Powder
½ cup Coconut Oil
Method
In a food processor, blitz all base ingredients and coconut and cashew are fine and mixture comes together.
Transfer to a square tin and chill.
To make the top layer, melt the coconut oil and combine with remaining ingredients in a small bowl.
Pour over the base and set in the fridge for 2 hours.
MACROS (per serve)
Cals: 208
Protein: 6.2
Fat: 18.2
Carbs: 3.3
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.
Make-Ahead Cane Syrup Slice 'n' Bake Cookies | Christmas Cookies
Perfect for last-minute company, this dough can be stored in the refrigerator up to 1 week, or frozen up to 1 month. But, we have to warn you: These little sweets are so tempting, you'll probably want to bake them all at once!
Ingredients:
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup
1 1/2 teaspoons kosher salt
2 teaspoons vanilla extract
4 cups all-purpose flour
1 large egg, lightly beaten
1/2 cup turbinado sugar (such as Sugar in the Raw)
Recipe:
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Holiday-Spiced Gingersnap Slice 'n' Bakes | Christmas Cookies
These cookies are infused with a medley of holiday spices like cinnamon, nutmeg, and cloves.
Ingredients:
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup
2 teaspoons ground cinnamon
1 1/4 teaspoons kosher salt
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup chopped crystallized ginger
1 large egg, lightly beaten
1/2 cup turbinado sugar (such as Sugar in the Raw)
Recipe:
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