Practically Healthy Gingersnap Cookies Recipes

GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
• Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
• Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
• Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

GINGERSNAP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Grease cookie sheets.
• Sift together flours, ginger, cloves, cinnamon, salt, and baking soda into a large mixing bowl; mix well.
• In another bowl, beat together oil, eggs, molasses, honey, and brown sugar until frothy; stir into flour mixture, mixing until batter forms.
• Drop by teaspoonfuls onto greased baking sheets far apart, as cookies will spread; bake at 375 degrees F.
• for 5-7 minutes or until cookies are firm and lightly brown.
• Watch closely to ensure that they don't scorch.
• Remove from sheets with spatula and cool on wire racks.

PRACTICALLY HEALTHY GINGERSNAP COOKIES

Steps:

• Preheat oven to 350°F.
• Mix all ingredients, soften the butter and add the flour last.
• You may need to put the dough in the freezer if it is not firm enough, or you can just continue.
• Roll into 1" balls and roll them in sugar.
• Place on a greased cookie sheet and bake for 7-8 minute.

PEANUT BETTER GINGERSNAP COOKIES

Steps:

• Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
• In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
• In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
• Using a wooden spoon, stir flour mixture into peanut butter mixture.
• You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
• Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.

CRACKED GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees.
• 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 butter 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 butter mixture; stir to blend.
• Sift in the remaining flour mixture and mix together until a soft dough forms(do not overmix).
• Roll dough into 1" diameter balls between your hands.
• Roll each ball in cinnamon sugar or just sugar, and place 2" apart on an ungreased baking sheet.
• Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

EASY GINGERSNAP COOKIES!

Steps:

• Pretheat oven to 425.
• Grease a baking sheet.
• Heat molasses in saucepan, until it boils.
• Put the butter into large mixing bowl, combine hot molasses.
• Sift together salt, baking soda and flour .
• Blend in ginger.
• Blend mixture well.
• Let mixture chill in refrigerator, just until cold.
• Take out,roll batter very thin.
• Cut with cookie cutter.
• Using the spatula, put on baking sheet.
• Bake for approximately 5 minutes,or until golden.

CLASSIC GINGERSNAP COOKIES

Steps:

• Set oven to 375 degrees F.
• Grease a cookie/baking sheet.
• In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
• Beat in egg and molasses until blended.
• In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
• Roll dough into 1-inch balls.
• Roll balls generously in sugar to coat.
• Place on cookie/baking sheet about 2-inches apart.
• Bake 8-10 minutes, or until the outsides are crackly looking.
• ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.

GINGERSNAP COOKIES

Steps:

• Preheat oven to 375.
• In a large bowl place about half of the flour.
• Add the brown sugar, shortening or oil, molasses, egg, baking soda, ginger, cinnamon, and cloves.
• Beat with an electric mixer on medium to high speed till thoroughly combined. Then beat or stir in the remaining flour.
• Shape the dough into 1-inch balls. Roll the balls in sugar to coat.
• Place 2 inches apart on an un-greased cookie sheet.
• Bake for 8-10 minutes or till edges are set and tops are crackled. Cool for one minute on cookie sheet. Cool on a wire rack.