WHAT GOES WELL WITH GINGER SNAPS RECIPES
16 SPICY GINGERSNAP RECIPES TO MAKE YEAR-ROUND - BRIT + CO
Steps:
MOM'S GINGER SNAPS RECIPE | ALLRECIPES
Fabulous, spicy cookies.
Provided by Elaine
Categories Desserts Cookies Spice Cookie Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 3 dozen
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, CarbohydrateContent 15 g, CholesterolContent 5.2 mg, FatContent 4.8 g, FiberContent 0.2 g, ProteinContent 0.9 g, SaturatedFatContent 0.7 g, SodiumContent 90.8 mg, SugarContent 9.1 g
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GINGER SNAPS RECIPE | ALTON BROWN | FOOD NETWORK
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Reviews 4.7
Total Time 45 minutes
Category dessert
Reviews 4.7
Total Time 45 minutes
Category dessert
- Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of 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 for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
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