CHEWY BROWN BUTTER GINGERSNAPS
Soft and chewy brown butter gingersnaps will have your kids reaching their hand in the cookie jar time and time again.
Provided by Michaela Kenkel
Categories cookie
Time 8h45m
Number Of Ingredients 13
Steps:
- For the dough: In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside. Place butter in a small pan over medium-low heat and cook, stirring frequently, when the butter has completely melted and taken on an amber shade. It will have a light nutty scent. Once it's reached this stage remove the pan from heat RIGHT AWAY - taking extra care not to burn it. Scrape butter and any brown bits into a small bowl and transfer bowl to the refrigerator to cool off. When butter has come back to room temperature (it should be solid, but soft enough to hold the impression of your finger when you press it into the top). It is ready. Add butter and sugars to the a stand mixer fitted with the paddle attachment; beat until light and fluffy. (about 2 minutes) Beat in the eggs, one at a time, scraping the sides as needed. Add the molasses and orange zest and beat until combined. Turn the mixer speed to low and slowly fold in the dry ingredients, mixing until combined. Cover bowl with plastic wrap and place in the refrigerator to chill overnight. To Bake: Preheat oven to 350 degrees, 30 minutes prior to baking. Line a large baking sheet with parchment paper.Roll the dough into 1" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on each dough ball. Sprinkle each top with raw sugar, and bake, for 9 minutes, or until puffed and lightly golden. Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 126 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 105 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GINGER SNAPS
Provided by Alton Brown
Categories dessert
Time 45m
Yield about 4 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
SOFT GINGERSNAPS
These are the best soft gingersnaps. I always get requests for this recipe.
Provided by DEATRICH81
Categories Desserts Cookies Gingersnap Recipes
Time 25m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 15.2 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 39.7 mg, Sugar 8.6 g
BROWN BUTTER GINGERSNAPS
A really different gingersnap recipe from Nook & Pantry blog. The original recipe doesn't include lemon zest, but I feel it was a great addition and may increase the amount slightly in the future.
Provided by gailanng
Categories Dessert
Time 32m
Yield 18 cookies
Number Of Ingredients 14
Steps:
- Put 6 tablespoons of butter in a saucepan and heat over medium heat. Cook the butter until the foaming and bubbling subsides and the solids start to brown, stirring occasionally. Take the butter off heat and continue to stir until the solids are an even brown (not too dark). If you're afraid of burning the butter, err on the side of caution. Add the remaining 2 tablespoons of butter to stop the cooking. Set aside to cool.
- In a separate bowl, whisk together the flour, spices, lemon zest, baking soda and salt until evenly combined.
- When the butter is cool, stir in the brown sugar, molasses, egg, and vanilla. Whisk to evenly combine. Add the dry ingredients and mix until no streaks of flour remain.
- Preheat the oven to 350 degrees F. Chill the dough for 15 - 30 minutes or until you can handle it without the dough sticking too much to your hands.
- In a shallow bowl, add roughly 1/4 cup of granulated sugar.
- Take roughly 1 1/2 tablespoons of dough and roll it into a ball then roll it in the bowl of sugar to cover. Place on baking sheet. Space the cookies 2 inches apart. Flatten them with the bottom of a drinking glass until they are between 1/4 inch and 1/2 inch thick. For chewy cookies, bake at 350 degrees for 10 - 12 minutes or until the edges are cooked but the center is still soft. Bake longer if you want crispy cookies.
- Transfer to a rack to cool.
Nutrition Facts : Calories 137.2, Fat 5.5, SaturatedFat 3.4, Cholesterol 23.9, Sodium 76.5, Carbohydrate 20.7, Fiber 0.4, Sugar 11.6, Protein 1.5
MOM'S GINGER SNAPS
Fabulous, spicy cookies.
Provided by Elaine
Categories Desserts Cookies Spice Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g
LARA'S TENDER GINGERSNAPS
Soft gingersnaps embody the tastes and smells of the Christmas season, but they are perfect for any fall or winter gathering. I enjoy the blend of cloves, ginger and cinnamon in this delicious cookie. -Lara Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets. , Bake until set, 9-11 minutes. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 100 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 70mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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BROWN BUTTER GINGER MOLASSES COOKIES - COLEY COOKS
From coleycooks.com
5/5 (1)Total Time 30 minsCategory CookiesCalories 150 per serving
- Melt butter in a small saucepan over medium heat. Swirl it around and keep a close eye on it as it sizzles, foams, and eventually begins smelling nutty and turning golden brown. Remove it from the heat, then use a rubber spatula to scrape it into the bowl of a stand mixer (or any medium – large bowl if using a hand mixer). Be sure to scrape out every last bit of browned solids that may be stuck to the bottom of the pan – that’s where all the flavor is!
- Allow the butter to sit at room temperature until it becomes solid, about an hour or so. You can speed this up in the refrigerator, but you will need the butter to be at room temperature before continuing with the recipe.
- In the meantime, whisk together the flour, ginger, cinnamon, cloves, baking soda and salt in a medium bowl. Set aside. Preheat the oven to 350 degrees F.
- Once the butter is solid, beat it over medium speed until light and fluffy, about 2 minutes. Add the sugar and continue beating for another 2 minutes. Add the egg, molasses and vanilla, then mix for another minute until combined.
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4.6/5 (223)Total Time 23 minsServings 60Calories 60 per serving
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., Beat together the shortening, sugar, salt, and baking soda., Beat in the egg, then the molasses., Add the flour and spices, beating to make a smooth, fairly stiff dough., To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish., Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here., Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake., Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center.
- Bake for 13 minutes, for cookies that are crisp/crunchy all the way through., Remove the cookies from the oven, and cool right on the pan, or on a rack.
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