Clove Snaps Recipes

MOM'S GINGER SNAPS

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.

CLOVE SNAPS

Steps:

• 1. in a bowl, sift together the flour, cloves, cinnamon, pepper and salt. With an electric mixer fitted with the paddle attachment, cream the butter at medium speed until light and fluffy, about two minutes. Add the sugar and blend just until mixed. Scrape the bowl well. Add the egg and orange zest and mix until well blended, scraping the bowl as needed.
• 2. Position racks in the upper and lower thirds of the oven and heat the oven to 375°. Line 2 baking sheets with parchment.
• 3. On lightly floured surface, roll the dough 1/8 inch thick, making sure that it isn't sticking to the surface and that it rolls out evenly, lightly sprinkling flour under the dough if needed. With a 2 inch round or similar sized cookie cutter, stamp out shapes. Reroll the scraps and stamp out more. Set the cookies 1/2 inch apart on the baking sheets. Bake until the cookies are Golden around the edges and on the bottoms, about 12 minutes, rotating the baking sheets as needed for even baking. Let the cookies cool completely on the baking sheets on rack. Store in airtight containers. Makes about three dozen cookies.

CLOVE SNAPS

Steps:

• In a bowl sift together the flour, cloves, cinnamon, pepper, and salt.
• Cream the butter in an electric mixter until light and fluffy, about 2 minutes.
• Add the sugar and blend until just combined, scraping the bowl well.
• Add the egg and orange zest and mix until well blended, scraping the bowl as needed.
• Add the sifted dry ingredients all at once and mix on low speed just until the flour is absorbed and the dough starts to come together (about 30 seconds).
• Turn out onto a lightly floured surface and knead just until the dough forms a smooth mass.
• Flatten into a disk that's abot 1/2 inch thick.
• Wrap tightly in plastic wrap and chill until firm, about 2 hours.
• Heat the oven to 375*F.
• On a lightly floured surface, roll the dough 1/8th inch thick, making sure it isn't sticking to the surface and that it rolls out evenly, lightly sprinkling flour under the dough if needed.
• With a 2 inch round cookie cutter, stamp out shapes.
• Reroll the scraps and stamp out more.
• Set the cookies 1/2 inch apart on parchment lined baking sheets.
• Bake until the cookies are golden around the edges and on the bottoms, about 12 minutes, rotating the baking sheets as needed for even baking.
• Let the cookies cool completely on the baking sheets on racks.
• Store in airtight container.

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

LARA'S TENDER GINGERSNAPS

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.

WHOLE WHEAT GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
• Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.