KING ARTHUR FLOUR GINGERSNAPS
Make and share this King Arthur Flour Gingersnaps recipe from Food.com.
Provided by MJMommy13
Categories Dessert
Time 26m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- 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. Cool completely, then store tightly wrapped, at room temperature.
Nutrition Facts : Calories 63.5, Fat 2.7, SaturatedFat 0.8, Cholesterol 3.1, Sodium 63.4, Carbohydrate 9.4, Fiber 0.2, Sugar 5.2, Protein 0.6
GINGER SNAPS BY KING ARTHUR FLOUR
I received this recipe with an order for cookie scoops from King Arthur Flour. This is a really great, old-fashioned ginger snap recipe. The recipe can also be found on the King Arthur website. The picture is from the recipe card they sent me. http://www.kingarthurflour.com/recipes/gingersnaps-recipe
Provided by Susan Feliciano
Categories Cookies
Time 35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375°F. Lightly grease or line 2 baking sheets with parchment.
- 2. 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.
- 3. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
- 4. Drop the dough in 1" balls into the coating 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.
- 5. 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.
- 6. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped at room temperature.
- 7. * Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.
GINGERBREAD (FROM KING ARTHUR FLOUR)
From King Arthur Flour: This recipe has a unique attribute: tasters can't tell the difference between the white flour and whole wheat flour versions. If you've been looking for a whole-grain recipe that's sure to please the whole family, this it it. It only takes a few minutes to put together, and bakes in about half an hour. For a quick and easy dessert that makes a great lunchbox snack (if you're lucky enough to have any left over), this gingerbread is the answer. Our Guarantee: This moist cake is moderately spicy, and delicious made with whole grain or all-purpose flour.
Provided by senseicheryl
Categories Dessert
Time 40m
Yield 1 9 inch pan, 16 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a 9" square pan. Preheat the oven to 350°F
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
- Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
- Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.
- Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.
- Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.
Nutrition Facts : Calories 177.9, Fat 6.6, SaturatedFat 3.9, Cholesterol 29.1, Sodium 179.5, Carbohydrate 28.2, Fiber 2.2, Sugar 12.7, Protein 3.3
GLUTEN-FREE GINGERSNAP COOKIES
I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free gingersnaps are the best cookie I've ever made, and I might even go as far to say my new favorite cookie of all time! They are made with nut and oat flours and pack a serious flavor punch, thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think crispy outside and soft inside. These are exactly that!
Provided by Isabel Carlisle Storolis
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h30m
Yield 25
Number Of Ingredients 18
Steps:
- Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
- Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
- Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd as they will flatten and spread.
- Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 13 g, Cholesterol 22.1 mg, Fat 7.6 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 57.2 mg, Sugar 7.9 g
WHOLE WHEAT GINGER SNAPS
Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!
Provided by MRSDAYCARE
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 60
Number Of Ingredients 13
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.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 18.5 g, Cholesterol 14.3 mg, Fat 3.4 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 97.5 mg, Sugar 11.4 g
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GINGER SPICE COOKIES RECIPE | KING ARTHUR BAKING
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4.6/5 (56)Total Time 35 minsServings 36Calories 130 per serving
- Set aside., In a separate large bowl, beat together the butter and brown sugar until light and fluffy., Beat in the egg, crystallized ginger, and molasses., Add the dry ingredients, beating gently until evenly blended., Cover the bowl and chill the dough for a minimum of 10 to 15 minutes; overnight refrigeration is preferable, if you have the time., Preheat the oven to 400°F.
- Lightly grease two baking sheets, or line with parchment paper., Shape the dough into 1" balls, and roll each ball in sparkling sugar., Place the balls of dough 2" to 3" apart on the prepared pans., Bake the cookies in the center of the oven for 10 to 15 minutes, until they're golden and set., Remove the cookies from the oven, and cool them right on the pans.
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