GINGERSNAPS WITH ORANGE-GINGER CREAM FILLING
What could male a zingy gingersnap even better? Sweet creamy frosting sandwiched between two gingersnaps! From Great Food in the February, 2008 issue of O, The Oprah Magazine, created by Rori Trovato. Chill the cookie dough for at least 30 minutes or up to a day.
Provided by Manami
Categories Dessert
Time 1h
Yield 20 cookies
Number Of Ingredients 19
Steps:
- TO MAKE THE COOKIES:.
- In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
- In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.
- Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.
- Reduce speed to low; add flour mixture and mix until well combined.
- Cover and chill at least 30 minutes or up to 1 day.
- Preheat oven to 350°F
- Place remaining 1/2 cup granulated sugar in a shallow bowl.
- Shape dough into 1-inch balls; roll in sugar to coat.
- Arrange about 2 inches apart on 2 ungreased baking sheets.
- Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks.
- Bake 13 to 15 minutes, or until firm.
- Remove from oven and immediately transfer cookies to a cooling rack.
- TO MAKE THE FILLING:.
- In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting).
- With a small spatula, frost bottoms of half the cookies (about 1teaspoon filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.
- *The fresh ginger should be peeled unless otherwise noted. To grate fresh ginger, use a microplane grater or a triangular ginger grater, which will catch unwanted ginger fibers in its teeth, leaving behind a juicy, concentrated pulp.
ORANGE GLAZED GINGERSNAPS
I'm taking traditional gingersnaps up a notch with my Orange Glazed Gingersnaps recipe! These cookies have a bright, citrusy flavor, and they're perfect for your cookie trays!
Provided by Jacqueline
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. In the bowl of a stand mixer, cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla and molasses and stir until combined.
- 2. Sprinkle the baking soda, ginger, cinnamon and cloves over the top of the wet ingredients. Stir in.
- 3. Add in the flour and mix until combined.
- 4. Divide the dough into three portions and place each on an 18" long piece of plastic wrap or parchment paper. Roll the dough into logs that are approximately 1 ½" in diameter. Refrigerate until firm.
- 5. Preheat the oven to 350F. Line 3 baking sheets with parchment paper or spray with cooking spray.
- 6. Add the sugar and zest to a shallow bowl. Use your fingers to combine the two until the sugar turns orange.
- 7. Cut the dough into 1/4" slices. Roll each slice in the orange sugar, then place 1" apart on prepared cookie sheets.
- 8. Bake in preheated oven for 10 minutes in center of oven. If baking multiple sheets at a time, rotate halfway through. Remove to wire rack to cool.
- 9. Stir together the glaze ingredients and drizzle over cookies when cool.
SWEDISH ORANGE GINGERSNAPS
Provided by Food Network
Categories dessert
Time 1h55m
Yield 5 dozen cookies
Number Of Ingredients 11
Steps:
- In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
- Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
- Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.
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
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
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- Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.
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