How To make Maple Ginger Snaps
3/4 c Sugar
3/4 c Shortening
1/2 c Maple syrup
1 Egg
2 1/4 c All-purpose flour
1 1/4 ts Baking soda
1 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Salt
1/4 c Sugar; mixed with
1 1/2 ts Ground cinnamon
Recipe by: Pillsbury, Cookies, Bars & Brownies In a large bowl, combine sugar, shortening, maple syrup and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, ginger, cinnamon, cloves and salt; mix well. If necessary, cover with plastic wrap and refrigerate for 1 to 2 hours for easier handling. Preheat oven to 350 degrees; grease cookie sheets. Combine sugar and cinnamon in a small bowl; blend well. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on cookie sheets and bake for 7 to 10 minutes, or until light golden brown. Cool for 1 minute; remove from cookie sheets. -----
How To make Maple Ginger Snaps's Videos
Professional Baker Teaches You How To Make GINGERBREAD COOKIES!
Gingerbread Crinkle Cookies are the perfect sweet snack for your Perfect Thanksgiving, and Chef Anna Olson is here to show you how to bake these delectable holiday treats! Follow along with the recipe below!
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Ingredients
1/2 cup (115 g) unsalted butter, at room temperature
1 cup (200 g) packed light brown sugar
1 large egg, at room temperature
1/2 cup (130 g) fancy molasses
2 1/2 cups (375 g) all-purpose flour
2 tsp (6 g) ground ginger
1 1/2 tsp (4 g) ground cinnamon
1/2 tsp (2 g) baking soda
1/4 tsp (1 g) fine sea salt
1/4 tsp (1 g) ground cloves
1/4 tsp (1 g) ground nutmeg
1/2 cup (100 g) granulated sugar
Icing sugar, for rolling
Directions
1. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
2. Cream the butter and brown sugar in a large mixing bowl by hand for 1 minute, until lighter in colour and smooth. Beat in the egg, then the molasses.
3. In a separate bowl, sift the flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg together. Add all at once to the butter mixture, stir until evenly blended, then stir in the granulated sugar just until combined.
4. Use a small ice cream scoop or 2 teaspoons to shape the batter into balls. Roll the balls in the icing sugar to generously coat and place them on the baking trays, 2 inches (5 cm) apart. Press down on the cookies with the palm of your hand to flatten slightly.
5. Bake for 10 to 12 minutes, until they have puffed up and appear set at the edges. Carefully smack the tray down on the counter to deflate the cookies (for the crackle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
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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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Idiot Proof Ginger Snap Cookies
Hey what's going on everyone? Hope you're all doing lots of baking for the holiday season. I certainly am ramping up my baking production! Today I am making ginger snap cookies. I make these every year for the holidays because of how simple they are and how tasty they are. They're great and they keep for a long time. They're great to snack on here and there. Great for dunking in your tea or coffee as well. I very likely will do more baking episodes specific to treats I make over the holidays but figured I'd kick it off with these.
So let me know what you think. If you like the video, don't forget to drop me a comment and hit that like button! If you have a suggestion for a video, shoot me a comment- I'm always down to make something requested.
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Ingredients:
-4 1/2 cups all purpose flour
-2 tsp baking soda
-2 tsp kosher salt
-2 heaping tsp ground ginger
-1 tsp ground cloves
-1 tsp ground cinnamon
-1/2 cup white granulated sugar
-1 1/2 cups fancy molasses
-1 cup melted lard (can also use shortening)
Music by Scandinavianz- Hiking
#gingersnaps #cookies #baking
Pepparkakor - Swedish Ginger Biscuits | Food video | How-to recipe
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Crown Royal Maple Cupcakes | Maple Cupcakes | Cream Cheese Icing | White Chocolate Ginger Snaps
Welcome to my channel! Below you will find the recipe for the Crown Royal Maple Infused Cupcakes!
CARAMEL SAUCE
1 Cup Granulated Sugar
7 TBS Butter (room temperature)
1/2 Cup Heavy Cream (room temperature)
Cook on medium low heat. Do not take your eyes off of the pan. Let cook until sugar is melted then add butter and mix well. Once fully incorporated add heavy cream and mix well. Strain and put in a heat resistant container to cool before using. Caramel sauce is extremely hot so if you choose to make, do so with caution!
GINGER SNAPS
Ginger Snaps
White Chocolate
Glazed Pecans
Put glazed pecans in food processor and finely grind. Melt white chocolate in double boiler. Once melted, dip half of the ginger snap in the chocolate then sprinkle with glazed pecans. Set aside to cool and solidify.
MAPLE CUPCAKES
1 1/2 Cups All Purpose Flour
1 Cup Dark Brown Sugar
1 Stick Butter (room temperature or slightly melted)
2 Eggs
3/4 TSP Baking Powder
3/4 TSP Baking Soda
3/4 TSP Salt
1/2 TSP Ground Cinnamon
1/2 TSP Ground Ginger
3/4 Cup Buttermilk
1/4 Cup Maple Syrup
1 TBS Vanilla Extract
Start by mixing the butter in the bowl. Next add the brown sugar. Mix well before adding eggs. Once eggs have been added, add half of the dry mixture. Once fully incorporated, add the wet mixture. Mix well before adding the rest of the dry mixture. Mix until smooth then finish by adding the vanilla extract.
Bake at 350 for 15-18 minutes (may vary)
Recipe makes 14-16 Cupcakes
Cream Cheese Icing Recipe in video below. Timestamp 10:35
Claire Saffitz Makes Holiday Molasses Spice Cookies | Dessert Person
Claire Saffitz Makes Holiday Molasses Spice Cookies | Dessert Person
#ClaireSaffitz #HolidayCookies #Cookies
Chewy Molasses Spice Cookies
Special Equipment:
Stand or hand mixer
Ingredients:
3 3/4 cups all-purpose flour (17 oz / 488g)
1 tablespoon baking soda (0.63 oz / 18g)
2 1/2 teaspoons ground ginger
1/2 teaspoon finely ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon ground cloves
1 1/2 sticks unsalted butter (6 oz / 170g), melted and cooled to room temperature
1 1/2 cups packed dark brown sugar (10.6 oz/ 300g)
2 large eggs (3.5 oz/ 100g), at room temperature
1/2 cup unsulfured molasses (5.6 oz/ 160g)
2 teaspoons apple cider vinegar (0.33 oz/ 9g)
2 teaspoons vanilla extract
1/2 cup demerara sugar, for rolling
0:00 Start
0:01 Intro To How to Make Chewy Molasses Spice Cookies
0:24 Dessert Person Animation/Jingle
0:41 Claire Talks About Molasses Spice Cookies
1:35 Where's Claire's Homegrown Vanilla?
2:05 Ingredients & Special Equipment
3:06 Mix the Dry Ingredients
5:08 Make the Dough
9:40 Roll the Dough Into Balls/ Bake
11:30 Cool & Serve
12:15 Recap / Outro
13:15 Guess who?!
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar