Cooking with mom Ginger Snap Cookies
Ginger Snaps
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
1 1/2 tsps. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 ground cloves
1/4 tsp. salt
1/4 tsp. nutmeg
Additional sugar
cream butter and sugar. add egg and molasses, mix well. Combine flour and gradually add to creamed mixture. Using a small scoop (1 inch is best) drop on non greased baking sheet 2 inches apart. Sprinkle with additional sugar on each. Bake at 350 10 to 12 minutes. cool 1 minute before removing them to cooling rack. Enjoy!
Gluten Free Ginger Snaps // Welcome to my Kitchen Table Ep. 4
Chewy but not tough Gluten Free Ginger Snaps!!
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Ginger Snaps
Gingery, crispy cookies a great item for dunking! A classic 1960's refrigerator cookie. Recipe follows:
Ginger Snap Cookies
Preheat oven to 400°F (205°C)
You can use a wooden spoon or a hand held mixer or a stand mixer to combine these ingredients
Cream thoroughly
1/2 cup (125 ml) butter or shortening
1/2 cup (125 ml) sugar (UK caster sugar)
Combine and add
1 beaten egg
1/4 cup (60 ml) light molasses
Beat until light and fluffy
Blend or sift together
1 3/4 cups (290 gm) all purpose flour (Canada) bread flour USA or strong flour UK
1/2 teaspoon (2 ml) baking soda
1/2 teaspoon (2 ml) salt
3 teaspoons (15 ml) ginger (add more if you want a stronger ginger flavour)
Gradually add to the creamed mixture, blending thoroughly.
Place the dough on pieces of plastic wrap roll into a log about 2” in diameter. Or press the dough into a plastic wrap lined mini loaf pan or other suitable sized container. Refrigerate overnight or until needed. This dough can also be frozen for later use. You can also press out the entire batch of dough onto the surface of a pizza pan and pre slice into cookie shapes before baking. For example triangles or diamonds.
To bake, preheat oven to 400°F (205°C). While dough is still cold slice off desired number of cookies, making each about 1/8” (3 to 4 mm) thick.Place on greased cookie sheets and bake in preheated oven for 5 to 7 minutes. Cookies should be cooked through, they will get crispy as they cool. Wrap remaining dough and return to refrigerator or freezer.
Yield 6 dozen cookies. NOTE to cut thin slices of dough use a thin bladed sharp knife. You may need to dip the knife in hot water (wiped dry) to make the slicing easier.
gingersnap cookies | baking with brie
Ingredients:
3/4 cup butter, melted
1 cup white granulated sugar
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/2 cup turbinado sugar
In a medium bowl, mix together the melted butter, 1 cup of sugar and the egg until smooth. Stir in the molasses. In a separate bowl sift together flour, baking soda, salt, cinnamon, cloves, and ginger. Blend flour mixture into the wet ingredients until throughly combined. Cover and chill the dough for at least 1 hour (up to 2 days).
Preheat the oven to 375 degrees. Scoop the dough using a tablespoon scoop, roll the dough into a ball and then coat in the turbinado sugar and place on a lined cooking sheet, slightly pressing them down so they don't roll around when put into the oven.
Bake for 8 to 10 minutes flipping them halfway through. Cool on a wire rack.
Enjoy!
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The Best Gingersnap Cookies
This cookie delivers everything that you love about a good gingersnap. The spicy heat of fresh ginger with just the right amount of sweetness and spice.
Gingersnap Cookies
Yields about 40 cookies
Oven 300℉, 148℃
In a medium-sized bowl, whisk together:
2½ cups of all purpose flour ( 300g plain flour)
2 teaspoons baking soda
1/2 teaspoon salt
In a 9 to 10 inch skillet over medium heat, melt
12 tablespoons of unsalted butter, 170g
as the butter melts, swirl the pan until foaming subsides and the butter solids are brown, about 3 to 4 minutes.
Pour the hot melted butter into a large bowl and immediately add:
2 tablespoons of ground ginger
2 tablespoons of freshly grated ginger
4 tablespoons of crystallized ginger, cut into a small dice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Set the butter mixture aside to cool slightly, about 2 minutes. Then add:
1¼ cup of dark brown sugar, 280g
(an additional video will show you how to make dark brown sugar if needed)
1/4 cup molasses or treacle, 85g
1 large egg plus one egg yolk
Mix molasses and eggs into the butter mixture, then add the flour and mix just enough to combine.
Place dough, covered into the refrigerator for an hour.
(At this point, the dough can be stored in the fridge for a couple of days, or frozen for about one month.)
Set up two cookie sheets with parchment paper. You will also need a plate containing 1/2 cup, 100g of granulated sugar.
Roll dough into 1 inch, or 2 cm balls, and roll each ball in the granulated sugar. 20 balls should fit on each cookie sheet.
Bake for 15 minutes, then rotate pans and bake for an additional 10 to 12 minutes, for a total baking time of 25 to 27 minutes. The cookies will be slightly brown along the edges. Slide the parchment with the cookies onto a cooling rack.
These cookies will be crisp on the edges and chewy inside. They can be stored in an airtight container for up to two weeks, but they won't last that long. ????
Enjoy!!
Claire Saffitz Makes Holiday Molasses Spice Cookies | Dessert Person
Claire Saffitz Makes Holiday Molasses Spice Cookies | Dessert Person
#ClaireSaffitz #HolidayCookies #Cookies
Chewy Molasses Spice Cookies
Special Equipment:
Stand or hand mixer
Ingredients:
3 3/4 cups all-purpose flour (17 oz / 488g)
1 tablespoon baking soda (0.63 oz / 18g)
2 1/2 teaspoons ground ginger
1/2 teaspoon finely ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon ground cloves
1 1/2 sticks unsalted butter (6 oz / 170g), melted and cooled to room temperature
1 1/2 cups packed dark brown sugar (10.6 oz/ 300g)
2 large eggs (3.5 oz/ 100g), at room temperature
1/2 cup unsulfured molasses (5.6 oz/ 160g)
2 teaspoons apple cider vinegar (0.33 oz/ 9g)
2 teaspoons vanilla extract
1/2 cup demerara sugar, for rolling
0:00 Start
0:01 Intro To How to Make Chewy Molasses Spice Cookies
0:24 Dessert Person Animation/Jingle
0:41 Claire Talks About Molasses Spice Cookies
1:35 Where's Claire's Homegrown Vanilla?
2:05 Ingredients & Special Equipment
3:06 Mix the Dry Ingredients
5:08 Make the Dough
9:40 Roll the Dough Into Balls/ Bake
11:30 Cool & Serve
12:15 Recap / Outro
13:15 Guess who?!
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