GINGERSNAPS
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GRANDMA'S GINGERSNAPS
This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.
Provided by RAMB
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- 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.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
MY FAVORITE GINGERSNAPS
These are my all-time favorite ginger cookies! The whole house smells good when these are baking. The recipe comes from Southern Living's 1970 "Our Best Recipes."
Provided by Aunt Willie
Categories Dessert
Time 32m
Yield 30-36 cookies
Number Of Ingredients 10
Steps:
- Cream shortening until soft.
- Add sugar gradually, creaming well after each addition.
- Beat in egg and molasses.
- Sift dry ingredients together.
- Sift dry ingredients over creamed mixture.
- Mix well.
- Form teaspoons of dough into small balls.
- Roll round dough into sugar and place on an ungreased cooking sheet.
- Bake at 350 degrees for 12-15 minutes until tops are slightly cracked and rounded.
Nutrition Facts : Calories 112.8, Fat 5.4, SaturatedFat 1.4, Cholesterol 7, Sodium 126.3, Carbohydrate 15.3, Fiber 0.3, Sugar 8.3, Protein 1.1
COOKIE JAR GINGERSNAPS
My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookie recipe. My daughter, Becky, used this recipe for a 4-H fair and won a blue ribbon. -Deb Handy, Pomona, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 106mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
FAVORITE GINGERSNAPS
Make and share this Favorite Gingersnaps recipe from Food.com.
Provided by JCG7880
Categories Dessert
Time 30m
Yield 4 Dozen Cookies
Number Of Ingredients 11
Steps:
- Cream shortening and sugar.
- Add molasses and egg, beat well.
- Add sifted dry ingredients and mix.
- Roll into marble size balls and dip in sugar.
- Place 2 inches apart on greased cookie sheet.
- Bake at 375 degrees for 15 minutes.
Nutrition Facts : Calories 1038.2, Fat 40.4, SaturatedFat 10.1, Cholesterol 52.9, Sodium 802.8, Carbohydrate 164.6, Fiber 2.2, Sugar 111.9, Protein 8.1
MOM'S GINGERSNAPS
Everyone in my family loves these. Dad keeps asking me to make them and send them over. Great ginger and molasses flavour.
Provided by LeeAnn
Categories Dessert
Time 20m
Yield 53 1 inch cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350F degrees.
- Combine dry ingredients and set aside.
- In a large bowl beat butter till soft, gradually add sugar.
- Beat in egg and molasses.
- Stir in flour mixture.
- Roll into balls, then roll in sugar.
- Bake 10- 12 minutes.
- Cooking time depends on the size of cookie.
- I have small children so I make them quite small and the baking time decreases.
- The yield is not correct- It depends on the size of the cookie- I do not know the amount it will make?
GINGERSNAPS
These gingersnaps are my family's favorite. They're homey and a little spicy-just the thing when it's cold and snowing outside.
Provided by Sebastien Rouxel
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Place butter and sugar in the bowl of a stand mixer and mix on low speed until light, airy, and creamy, 3 minutes. Meanwhile, combine flour, cinnamon, ginger, salt, and baking soda in another mixing bowl, and set aside. Turn the mixer off, scrape down the sides, add the egg and molasses, and continue mixing until incorporated. Add the dry ingredients, a little at a time, until just combined. Chill for 30 minutes. Preheat oven to 325 degrees F.
- Dip an ice-cream scoop in water (to prevent sticking), scoop dough, then roll in cinnamon sugar. Place cookies on a baking sheet lined with parchment paper, giving each one plenty of room (so they cook evenly), and bake 20-25 minutes.
- Cookies are done when crispy on the outside and soft in the center. Remove from oven, cool on a wire rack, and serve.
MY FAVORITE GINGERSNAPS
I found this gem of a recipe in my Paula Deen Christmas cookbook. Ever since I tried it, I've never made any other version of ginger cookies. These are our favorites! I hope you enjoy them as much as we do.
Provided by Kathy D
Categories Cookies
Time 27m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpats.
- 2. In the bowl of an electric mixer, cream together the shortening and sugar on low speed; until it is completely combined.
- 3. Add the egg and molasses and continue beating until it's all mixed in completely.
- 4. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt together into a separate bowl. Then slowly add this to the creamed mixture, mixing to combine well.
- 5. Roll the dough into 1-inch-sized balls and then roll them in the additional sugar to coat. Put the sugared balls onto the cookie sheets about 1 1/2 inches apart from one another. Flatten the balls lightly with your fingers.
- 6. Bake for 10-12 minutes, or until done. Let them cool on wire racks. Enjoy!
More about "favorite gingersnaps recipes"
GINGERSNAPS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (216)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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