MOM'S GINGER SNAPS
Fabulous, spicy cookies.
Provided by Elaine
Categories Desserts Cookies Spice Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g
WHOLE GRAIN GINGER SNAPS
These whole grain ginger snaps have delicious rich flavors from fresh-milled red fife and rye flours. The increased fiber from the whole grain flours makes them more nutritious, while the textures of both the chewy and the crispy options are perfectly tender.
Provided by Melissa Johnson
Categories Recipes
Time 55m
Yield 24 cookies
Number Of Ingredients 17
Steps:
- Whisk together the dry ingredients in a small bowl.
- In a large bowl, thoroughly mix the wet ingredients.
- Add the dry ingredients to the wet mixture, and stir with a stiff spatula until well incorporated.
- Preheat your oven to 375°F.
- Cover the dough and let the flours hydrate for about 20 minutes.
- Form dough balls of about one tablespoon size and roll them in the white sugar.
- Place the balls on ungreased cookie sheets about two inches apart if you're making the chewy cookies and about four inches apart if you're making the crispy cookies.
- Bake for 10-12 minutes until the center of the cookies no longer looks wet.
- Let the sheet cool for a couple of minutes and then transfer the cookies to wire racks to cool completely.
- Store the chewy cookies in a close container to maintain the softness. The crispy cookies can be stored however you prefer.
AMAZING GINGER SNAPS
My Aunt Lisa always made these chewy ginger snaps around the holidays. These are so easy to make and are sure to disappear for whatever crowd you make them for, your family or a get together. Enjoy!
Provided by Jennifer Mazorra Salamy
Categories Desserts Cookies Gingersnap Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.
- Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
- Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 157.8 mg, Sugar 12.4 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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