GINGERSNAP COOKIES
These triple-ginger gingersnap cookies strike a sweet balance between spice and sweet molasses with a crisp crunch.In the early days of commercial aviation, ginger cookies or "snaps" were often served during turbulence. I don't know if they work, but my version with ginger, cardamom, and cloves sure taste good.Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 12 of Good Eats.Photo by Lynne Calamia
Provided by Sarah Chanin
Categories Sweets
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 2 half-sheet pans with parchment paper and set aside.
- Whisk together the flour, baking soda, ground ginger, cardamom, cloves, and salt in a medium mixing bowl.
- Cream the brown sugar and butter in a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg, and fresh ginger, and beat on medium speed for 1 minute. Lower the mixer speed to "stir," and add the candied ginger until just combined. Add the dry ingredients to the wet and stir until well combined.
- Using a 2-teaspoon-sized scoop, drop the dough onto the prepared half-sheet pans, approximately 2 inches apart. Bake on the middle rack of the oven for 10 minutes for slightly chewy cookies or 12 minutes for crisper cookies, rotating the pan halfway through baking.
- Remove from the oven and leave the cookies on the sheet pan for 30 seconds before transferring to a cooling rack to cool completely. Repeat with all of the dough. You will use each pan approximately twice.
- Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and, once frozen, transfer to a zip-top bag to store. Bake directly from the freezer, following the above procedure.
TRIPLE THE GINGER COOKIES
These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.
Provided by Laria Tabul
Categories Desserts Cookies Spice Cookie Recipes
Time 2h30m
Yield 18
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
- Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 29.7 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 15.4 g
TRIPLE-GINGER GINGERSNAPS
Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. -Jessica Follen, Waunakee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ULTIMATE GINGER COOKIE
Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.
Provided by Ina Garten
Time 35m
Yield 16 cookies
Number Of Ingredients 13
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.
TRIPLE GINGER SNAP COOKIES WITH PECANS
Steps:
- Line a loaf pan with plastic wrap, with several inches overhanging on each side.
- Combine the coconut oil, rapadura, butter, molasses, cinnamon, ginger, and cloves in a saucepan over medium heat, and cook, stirring constantly, until the mixture comes to a boil. Pour into a heatproof bowl or measuring cup and let cool to room temperature.
- Combine the flours, baking soda, and salt in a large bowl and stir with a whisk. Whisk the egg into the cooled oil mixture until well combined, then pour the oil mixture into the flour mixture and mix well using a rubber spatula. Stir in the pecans and candied ginger.
- Transfer the dough to the prepared loaf pan, fold the flaps of plastic wrap over the dough, and press gently into an even layer. Chill for at least 3 hours, and preferably overnight.
- When you're ready to bake the cookies, preheat the oven to 400°F and line two baking sheets with parchment paper. Lift the dough from the pan, unwrap it, and cut it in half lengthwise. Rewrap one piece and return it to the fridge. Slice the other piece crosswise into very thin cookies, about the thickness of a graham cracker, and place on the prepared pans, leaving 1 inch between cookies. Bake one pan at a time for 7 to 9 minutes, until the edges begin to brown visibly. (If you have a convection oven, you can bake both pans of cookies at the same time.) Let cool on the pans for 5 minutes, then transfer to a cooling rack to cool completely.
- rebecca's notes
- These cookies freeze beautifully, both in dough form and baked. If freezing the dough, wrap it tightly in plastic wrap.
- Rapadura is an unrefined organic sugar from the first pressing of the sugarcane with a unique caramel taste. Look for Rapunzel brand rapadura in your grocery store or find it online at www.rapunzel.com. You can also use muscovado, which is very similar.
- If you can't find uncrystallized candied ginger, use the crystallized version; just rinse and pat dry before chopping.
- storage
- Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 2 months.
- nutrition information
- (per serving)
- Calories: 110
- Total Fat: 5.6g (3.1g saturated, 1.4g monounsaturated)
- Carbohydrates: 14 g
- Protein: 2g
- Fiber: 1g
- Sodium: 50mg
More about "triple ginger snap cookies with pecans recipes"
TRIPLE-GINGER COOKIES RECIPE | EPICURIOUS
From epicurious.com
TRIPLE GINGER SNAP COOKIES - RECIPE | SPICE TREKKERS
From spicetrekkers.com
TRIPLE GINGER COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOP 45 TRIPLE GINGER SNAP RECIPE RECIPES
From sahlah.hedbergandson.com
TOP 48 TRIPLE GINGER SNAP COOKIES RECIPE RECIPES
From said.hedbergandson.com
HOUSE & HOME - TRIPLE GINGER COOKIES
From houseandhome.com
TRIPLE GINGER SNAP COOKIES WITH PECANS RECIPES
From tfrecipes.com
TRIPLE GINGER MOLASSES SOFT COOKIES. 100% SPELT. VEGAN RECIPE
From veganricha.com
TRIPLE GINGER SNAP COOKIES WITH PECANS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TRIPLE GINGER SNAP COOKIES WITH PECANS FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
TRIPLE GINGER SNAP COOKIES | LOVE AND OLIVE OIL
From loveandoliveoil.com
TRIPLE GINGER VEGAN COOKIES [GINGERSNAPS] - PLANT-BASED ON A …
From plantbasedonabudget.com
TRIPLE-GINGER COOKIES RECIPE | BON APPéTIT
From bonappetit.com
TOP 50 TRIPLE GINGER SNAP RECIPE RECIPES - PARDUE.ALFA145.COM
From pardue.alfa145.com
TRIPLE GINGER SNAP COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love