GINGERSNAP COOKIES RECIPE | ALLRECIPES
I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.
Provided by Allrecipes Member
Categories Desserts Cookies Gingersnap Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 36 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 118 calories, CarbohydrateContent 16.8 g, CholesterolContent 18.7 mg, FatContent 5.3 g, FiberContent 0.3 g, ProteinContent 1.1 g, SaturatedFatContent 3.3 g, SodiumContent 141.6 mg, SugarContent 9.6 g
GINGERSNAP-PUMPKIN DESSERT RECIPE: HOW TO MAKE IT
I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 50 minutes
Prep Time 40 minutes
Cook Time 01 hours 10 minutes
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.
Nutrition Facts : Calories 430 calories, FatContent 25g fat (11g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 425mg sodium, CarbohydrateContent 49g carbohydrate (30g sugars, FiberContent 4g fiber), ProteinContent 6g protein.
GINGERSNAP COOKIES - THE PERFECT HOLIDAY COOKIE RECIPE
From cookiesandcups.com
GRANDMA'S GINGERSNAP COOKIES RECIPE | ALLRECIPES
From allrecipes.com
GIANT GINGERSNAP COOKIE RECIPE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
CAKE MIX COOKIES: MORE THAN 175 DELECTABLE COOKIE RECIPES ...
From amazon.com
10 BEST GINGERBREAD CAKE MIX WITH RECIPES | YUMMLY
From yummly.com
SOFT GINGERSNAP MOLASSES COOKIES: 4 WAYS - SALLY'S BAKING ...
From sallysbakingaddiction.com
WHAT'S THE DIFFERENCE BETWEEN MOLASSES, GINGERSNAP, AND ...
From myrecipes.com
EASY DESSERT RECIPES, DINNER RECIPES, AND PARTY IDEAS ...
From cakewhiz.com