GINGERSNAP COOKIE RECIPES
GINGERSNAP BARS RECIPE - PILLSBURY.COM
These easy cream cheese-filled bars with crushed gingersnap cookies make the ultimate bar.
Provided by Pillsbury Kitchens
Total Time 3 hours 45 minutes
Prep Time 15 minutes
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Arrange sugar cookies in bottom of ungreased 13x9-inch pan; press evenly. Sprinkle with 1 cup of the crushed gingersnap cookies. Bake 15 to 20 minutes or until sugar cookies are light golden brown. Cool 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on medium speed until smooth. Spread evenly over baked crust. Sprinkle with remaining 1 cup crushed gingersnap cookies.
- Bake 25 to 30 minutes or until filling is set. Cool 30 minutes. Refrigerate about 2 hours or until well chilled. Drizzle with caramel topping just before serving. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 140 , CarbohydrateContent 17 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Bar, SodiumContent 125 mg, SugarContent 9 g, TransFatContent 0 g
GINGERSNAP BARS RECIPE - PILLSBURY.COM
These easy cream cheese-filled bars with crushed gingersnap cookies make the ultimate bar.
Provided by Pillsbury Kitchens
Total Time 3 hours 45 minutes
Prep Time 15 minutes
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Arrange sugar cookies in bottom of ungreased 13x9-inch pan; press evenly. Sprinkle with 1 cup of the crushed gingersnap cookies. Bake 15 to 20 minutes or until sugar cookies are light golden brown. Cool 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on medium speed until smooth. Spread evenly over baked crust. Sprinkle with remaining 1 cup crushed gingersnap cookies.
- Bake 25 to 30 minutes or until filling is set. Cool 30 minutes. Refrigerate about 2 hours or until well chilled. Drizzle with caramel topping just before serving. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 140 , CarbohydrateContent 17 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Bar, SodiumContent 125 mg, SugarContent 9 g, TransFatContent 0 g
More about "gingersnap cookie recipes"
GINGERSNAP COOKIES (SOFT & CHEWY) RECIPE - FOOD.COM
These are the ultimate soft and chewy Ginger Snap cookies! I constantly get requests and compliments on these cookies. I received this recipe from a friend and I have doubled and tripled this recipe for larger batches. These cookies freeze excellent. Enjoy!
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 169.2 per serving
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 169.2 per serving
- Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.
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ULTIMATE GINGER COOKIE RECIPE | INA GARTEN | FOOD NETWORK
Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.
From foodnetwork.com
Reviews 4.4
Total Time 35 minutes
From foodnetwork.com
Reviews 4.4
Total Time 35 minutes
- 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.
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NO-BAKE CHEESECAKE WITH GINGERSNAP CRUST | MARTHA STE…
Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices.
From marthastewart.com
Reviews 0
Category Cake Recipes
From marthastewart.com
Reviews 0
Category Cake Recipes
- Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes.
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GINGERSNAP COOKIES (SOFT & CHEWY) RECIPE - FOOD.COM
These are the ultimate soft and chewy Ginger Snap cookies! I constantly get requests and compliments on these cookies. I received this recipe from a friend and I have doubled and tripled this recipe for larger batches. These cookies freeze excellent. Enjoy!
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 169.2 per serving
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 169.2 per serving
- Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.
See details
ULTIMATE GINGER COOKIE RECIPE | INA GARTEN | FOOD NETWORK
Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.
From foodnetwork.com
Reviews 4.4
Total Time 35 minutes
From foodnetwork.com
Reviews 4.4
Total Time 35 minutes
- 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.
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THANKSGIVING DINNER: CHEESECAKE WITH ... - THE PIONE…
Here’s a solution to that age-old Thanksgiving question of what kind of pie to make: make a cheesecake. Cheesecake, beloved by all.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 45 minutes
Category Thanksgiving, dessert, main dish
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 45 minutes
Category Thanksgiving, dessert, main dish
- Preheat oven to 350ºF. Wrap 3 layers of foil around the bottom of a 9-inch springform pan. In a blender or food processor, pulse the crust ingredients together until combined. Press into the bottom of the springform pan and bake for 10 minutes. Remove from oven onto a cooling rack. Reduce the oven temperature to 325ºF. In the bowl of an electric mixer, beat the cream cheese on low speed until no lumps remain. Add in the sugar and salt; continue mixing on low until the ingredients are incorporated. Scrape down the sides and bottom of the bowl as needed. Add in the eggs, one at a time, beating after each addition until fully incorporated. Continue scraping down the sides and bottom of the bowl as needed. Keeping the mixer on low speed, add in the lemon juice, vanilla, and Greek yogurt. (Stir the yogurt first if it has separated while coming to room temperature.) Mix just until combined. Pour the filling into the pan and place it into a large roasting pan. Place the pan into the oven and quickly pour hot water into the roasting pan so that it comes up about 1 inch up the foil-wrapped springform pan. Bake for 55–70 minutes or until the cheesecake is set on the sides and just jiggles a bit in the center when the pan is shaken. Remove the cheesecake from the water bath and place back in the warm oven. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 1 hour. Remove the cheesecake from the oven and run a thin knife along the edge of the pan. Let the cheesecake continue to cool to room temperature. Place in the refrigerator for several hours to chill completely. Before serving, make the whipped cream. Place a mixing bowl and mixer’s whisk attachment in the freezer for a few minutes. Pour the whipped cream into the chilled bowl and add the sugar and vanilla. Beat just until stiff peaks form. Place in a piping bag fitted with a star tip. Run a thin knife along the edge of the pan once more before removing the sides from the pan. Pipe whipped cream across the top. Serve with more whipped cream on the side if desired.
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BEST GINGERSNAP COOKIES RECIPE - HOW TO MAKE ... - DELISH
These gingersnap cookies are soft and chewy with big ginger flavor.
From delish.com
Reviews 4.8
Total Time 1 hours 30 minutes
Category vegetarian, Christmas, dessert
Cuisine American
From delish.com
Reviews 4.8
Total Time 1 hours 30 minutes
Category vegetarian, Christmas, dessert
Cuisine American
- In a medium bowl, whisk together flour, ginger, cinnamon, salt, baking powder, baking soda, and cloves. In a large bowl, whisk together oil, molasses, sugars, egg, and vanilla. Add dry ingredients to wet and mix until just combined. Refrigerate dough for 1 hour. Preheat oven to 350° and line two baking sheets with parchment. Add sugar to a small bowl. Using a large cookie scoop (about 3 tablespoons), scoop chilled dough directly into sugar and roll to coat, then place on prepared baking sheet 3” apart. Dough will still be very soft and won’t hold its shape completely. Bake until edges are barely set and tops are crinkled, but centers are still soft, 14 to 15 minutes. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to let cool completely.
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Need a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. —Rachel Blackston, Mauk, Georgia
From tasteofhome.com
Reviews 4.0
Total Time 25 minutes
Category Desserts
Calories 193 calories per serving
From tasteofhome.com
Reviews 4.0
Total Time 25 minutes
Category Desserts
Calories 193 calories per serving
- Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes. , Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.
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OLD-FASHIONED GINGERSNAPS - TASTE OF HOME
I discovered this recipe many years ago, and it's been a favorite among our family and friends ever since. Gingersnaps are timeless—a classic holiday cookie that's welcome year-round. —Francis Stoops, Stoneboro, Pennsylvania
From tasteofhome.com
Reviews 3.3
Total Time 25 minutes
Category Desserts
Calories 150 calories per serving
From tasteofhome.com
Reviews 3.3
Total Time 25 minutes
Category Desserts
Calories 150 calories per serving
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill dough until easy to handle. , Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks.
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Dec 09, 2018 · Thinly slice: Slice the frozen cookie dough as thin as possible, the thinner the cookie, the crispier it will be; Don't leave out the pepper: Don't skip the 1/8 of a teaspoon of finely ground black pepper that the recipe calls for.
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Gingersnap Crust. 1 1/4 cups (191g) gingersnap cookie crumbs; 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour 1/4 to 1/2 teaspoon ginger; 2 tablespoons (28g) light brown sugar or dark brown …
From kingarthurbaking.com
From kingarthurbaking.com
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NO-BAKE CHEESECAKE WITH GINGERSNAP CRUST | MARTHA STE…
Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices.
From marthastewart.com
From marthastewart.com
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