How To make Slice& Bake Gingersnap Cookies
2 cups shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups flour
2 tablespoons baking soda
1 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon
Cut four 14"x12" pieces of waxed paper or plastic wrap; set aside. In a bowl, cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl, combine dry ingredients. Gradually stir flour mixture into egg mixture until blended. Divide dough into four pieces. Shape each piece into a 8 to 10 inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid, or wrap airtight in foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into 1 1/3 inch thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll each ball in granulated sugar. Place balls on an ungreased baking sheet about 1 1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked tops. Don't overbake. Remove cookies from baking sheets and cool on wire racks.
How To make Slice& Bake Gingersnap Cookies's Videos
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
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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Gingersnap Crust
Ditch the standard pie crust or graham crust and make this Gingersnap Crust instead! Ginger spiced and rich and buttery, it makes the perfect base for so many holiday pies! Ideal for pumpkin cheesecake and pumpkin chiffon pie!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
INGREDIENTS
►2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
►2 tablespoons granulated sugar
►½ teaspoon ground cinnamon
►6 tablespoons butter melted and cooled slightly
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VLOG: Autumn Afternoon Tea | Gingersnap Cookies Recipe
Hello, everyone! In this episode I'm preparing an Autumn Afternoon Tea. Please join me as I light a fire, assemble sandwiches, and bake some delicious Gingersnap Cookies!
Wooden Tea Tray
My Afternoon Tea Playlist:
Apple-Cranberry Scones Recipe:
Gingersnap Cookies
Ingredients for about 45 2-inch-diameter cookies
Make-ahead note: The cookie dough can be formed and frozen. Bake it off at your leisure!
The dry ingredients:
1 2/3 cups (236g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
A pinch (about 1/4 teaspoon) black pepper
The wet ingredients:
1/2 cup (113g) salted or unsalted butter, melted
1/2 cup (100g) granulated sugar
1/4 cup (50g)
The yolk from a large egg
1/2 teaspoon pure vanilla extract
2 tablespoons unsulphured molasses
2 tablespoons whole milk
For coating the cookies:
1/2 cup granulated sugar -- put this in a zip-lock bag
Preheat the oven to 315°F (157°C).
In a medium bowl, whisk together the dry ingredients.
In a large bowl, beat together the wet ingredients with a spatula.
Add half of the dry mixture to the wet, and stir with a spatula to combine. Then stir in the remaining dry mixture. The dough should be quite stiff.
Form teaspoon-size cookies (a 1-inch-diameter cookie scoop is helpful here), roll them into balls, and put them, 6-7 at a time, in the bag of sugar. Shake the bag to insure the dough balls are coated. Then arrange the balls 2 inches apart on parchment-lined baking sheets (15 balls per baking sheet).
Bake in the preheated oven until the balls of dough flatten, and their outer edge turns crisp -- 18-20 minutes. For cookies that are crisp throughout, bake for 20-22 minutes.
Transfer the cookies to wire racks to cool. Cookies will continue to crisp as they cool to room temperature.
Gingersnap Cookies || Ginger Cookies || Fall Recipe || Murwa's Kitchen || MK
#gingercookies #gingersnaps #gingerbiscuits #fall #season #autumn #murwsskitchen #mk
INGREDIENTS:
Butter 6 tbsp
Dark brown sugar 1/2 cup
Egg yolks 2
Honey 2tbsp
Flour 1-1/2 cup
Ginger powder 1/2 tsp
Baking soda 1/2 tsp
My Other Recipes:
Pizza sauce ????
Blue lagoon mocktail ????
Chicken steak with white sauce ????
Nandos peri peri chicken n Rice ????
NYC Halal Guys Chicken n Rice ????
Creamy Pesto Chicken Pasta ????
Malai Tikka Boti with Homemade Chutney????
Marie biscuit Gulab Jamun ????
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Soft and Chewy Gingersnap Cookies {Best Christmas Cookies}
These Soft Gingersnap Cookies are a holiday favorite. They are soft and chewy, simple to make, and flavored with just the right amount of molasses, ginger, and cinnamon.
⭐️ ⭐️⭐️⭐️⭐️
More of the Best Cookies!
⭐️ Doubletree Cookies
⭐️ 3 Ingredient Cake Mix Cookies
#christmascookies #cookies #gingersnapcookies
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► Hello there!! My name is Jill with The Carefree Kitchen. I love sharing my love of food with you. I will show you how to make easy and delicious meals your entire family will love.
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