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
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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Slice and Bake Cranberry-Candied Ginger Christmas Cookies!!
Melt in your mouth Cranberry-Candied Ginger Cookies are deliciously soft, thick and chewy.They are perfect for Christmas and it's really hard to stop at just one????????!!let me know what you think in the comment below????!!#sliceandbakecookies#christmascookies
320g/2 1/2 cups flour
150g/10 tbsp soft butter
120g/3/4 cup superfine sugar
3 egg yolks
35g/1/4 cup chopped dried cranberries
40g/1/4 cup candied ginger
1.25g/1/4 tsp vanilla powder
1.25g/1/4 tsp salt
Zest of an orange
+
Extra superfine sugar
Zest of an orange
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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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Mix It Up Monday - Slice and Bake Cookies
Slice And Bake Cookies
Chocolate Chip Cookies
2 cup butter or margarine
1 1/3 cups sugar
1 2/3 cups packed brown sugar
1 tbsp vanilla
4 eggs
5 1/2 cups all-purpose flour
2 tsp salt
2 tsp baking soda
2 cups chocolate chips cup chopped nuts
Cream together butter and sugars.
Add vanilla and eggs and beat until light and fluffy. In a seperate bowl mix together flour, salt and baking soda. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on ungreased cookie sheet 1 1/2 inches apart. Bake at 350 degrees for 10 minutes until browned around the edges.
Gingersnap Cookies
2 cups vegetable shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups all-purpose flour
2 tbsp baking soda
1 tsp salt
2 tbsp ground ginger
1 tbsp ground cinnamon
Cream shortening and sugar together. Beat in eggs and molasses. In a seperate bowl, combine the last 5 ingredients. Gradually stir flour mixture into egg mixture until blended.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 1/2 inch slices. Cut each slice in half. Roll each half into a ball. Roll each ball in sugar. Place on undgreased cookie sheet 1 1/2 inches apart. Bake at 350 degrees for 8 to 10 minutes until set around the edges with cracked tops.
Peanut Butter Cookies
2 cups vegetable shortening
2 cups sugar
2 cups packed brown sugar
2 cups creamy or chunky peanut butter
2 tsp vanilla
4 eggs
5 cups all-purpose flour
4 tsp baking soda
Cream together butter and sugars and peanut butter. Beat in vanilla and eggs until light and fluffy. In a seperate bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on ungreased cookie sheet 1 1/2 inches apart. Use fork tines to press flat with criss-cross marks on top. Bake at 350 degrees for 8 to 10 minutes until browned around the edges.
Oatmeal Cookies
2 cups butter or margarine
2 cups sugar
2 cups packed brown sugar
2 tsp vanilla
4 eggs
4 cups all-purpose flour
5 cups rolled oats
1 tsp salt
2 tsp baking soda
2 tsp baking powder
3/4 cup chopped nuts
1 to 2 cups raisins
Cream together butter and sugars.
Add vanilla and eggs and beat until light and fluffy. In a seperate bowl mix together flour, oats, salt and baking soda and baking powder. Stir flour mixture into egg mixture until blended. Stir in nuts and raisins.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on greased cookie sheet 1 inches apart. Use fork tines to press flat with criss-cross marks on top. Bake at 350 degrees for 10 to 12 minutes until browned around the edges.
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Crispy Snappy Gingersnaps | The best & addictive gingersnap cookies !
The Christmas season wouldn't be complete without gingersnap cookies.
These thin, crispy, snappy and extremely delicious gingersnaps are packed with a perfect spice balance without being overwhelming. Whenever you break this gingersnap in half, it snaps! This is one of our absolute favorite kinds of gingersnaps. If you are a fan of crispy gingersnap cookies, this is the recipe for you!
**FOR THIS FULL WRITTEN RECIPE, INSTRUCTIONS,TIPS/NOTES PLEASE VISIT :
Ingredients
1 ½ Cup All-Purpose Flour ( add extra 2 ½ - 3 tablespoons if dough is wet)
2 Teaspoons Ground Cinnamon Powder
2 Teaspoons Ground Ginger Powder
⅛ Teaspoon Allspice Powder
1 Teaspoon Baking Soda
½ Cup Salted butter (room temperature)
¼ Teaspoon Salt (*If using unsalted butter)
⅔ Cup White Granulated Sugar
¼ Teaspoon Vanilla Extract
1 Large Egg
2 ½ Tablespoons Molasses
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#Gingersnaps #Gingersnapcookies #CrispyGingersnap #ChristmasCookies #ChristmasCookiesRecipe #Cookies #Recipe #ChristmasBaking #Cinnamon #Ginger #AllSpicePowder #CrunchyCookies #HomemadeGingersnap #HomebakedGingersnap #ChristmasBakingIdeas #EasyCookies #Yummy #ThinCookies #mbcreativekitchen
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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