How To make Cookie Jar Gingersnaps
2 c All-purpose flour
1 tb Ground ginger
2 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Salt
3/4 c White vegetable shortening
1 c Sugar
1 Egg
1/4 c Molasses
Sugar for rolling Preheat oven to 350F. Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl with electric mixer, beat shortening until soft, 1 minute. Gradually add sugar and continue beating until mixture is light and fluffy. Beat in egg and molasses until well-blended. Stir in flour mixture until completely mixed. Place a little sugar in a medium bowl. Scoop out heaping teaspoonfuls of mixture. Using your palms, roll into 3/4-inch balls and drop into the sugar. Roll to cover the surgace completely; then place balls 2 inches apart on ungreased baking sheets. Bake until cookies are slightly rounded and tops appear lightly browned and crackles. Remove baking sheets to wire racks to cool slightly. The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely. Repeat with remaining cookie dough and sugar. Store in airtight containers. Source: "The Complete Cookie Book" by Elizabeth Wolf Cohen Notes: The cookies have 70.4 calores (42.7% from fat) and 3.4g fat each. They were delicious and easy to make. The Chef's Comments: "Yesterday i took a cookie recipe that I wanted to try, and I made exactly according to the recipe (it was great!) and then I made another batch, using the Prune Butter technique. For cookies, the book suggests replacing all of the fat with Prune Butter, and removing as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep sweetness consistent witht he original recipe. The low-fat recipe was a difficult texture to work with, and they didn't spread out nicely when cooking. They remained little clumps. But they did taste very good. I have a hard time telling the difference between the two, believe it or not. Who would have thought substituting prunes for crisco was a wise choice??" - Lisa From: Lisa Date: 09-08-96 (12:38) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627
How To make Cookie Jar Gingersnaps's Videos
Gingersnap Cookies | Easy Royal Icing
Gingersnap Cookies – I was tossing between gingerbread cake or cookies. I decided to do cookies for a change, plus there will be some fun with the royal icing too. Cookies are best as a gift for the season, and they can last at least a month in an air tight container. Knowing there are so much to do such as cleaning and cooking for Christmas, it will be ideal to bake these in advance. You can prepack these in an air tight maison jars, which can be used for both decorations and giveaways. Hope you’re inspired to make these easy and amazing cookies. Enjoy!
FULL RECIPE, visit my blog at
Ingredients:
• Gingersnap Cookies
2 cups + 2 tbsp (265g) all-purpose flour or plain flour
1 ½ tsp baking soda
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground cloves
½ tsp salt
¾ cup (168g) unsalted butter, room temp
2/3 cup (135g) brown sugar
¼ cup (85g) molasses
1 large egg, beaten
½ tsp vanilla extract
• Royal Icing
1 egg white (pasteurised egg, safe to eat purpose)
1 tsp lemon juice
2 cups (250g) icing sugar or powdered sugar
Instructions:
• Gingersnap Cookies
1. Preheat oven at 180°C/350°F.
2. In a bowl, add all the dry ingredients. Give them a good whisk. Set aside.
3. In another large bowl, add butter and sugar. Mix until creamy. Then add molasses and vanilla extract. I actually almost forgotten to add the vanilla which I added later. Add the egg. Mix them well to combine.
4. Add in the dry ingredients. Fold until the flour disappear, and dough will slowly come together.
5. Cover the dough with a cling film and refrigerate it for about 1 hour to harden the dough.
6. One hour later, use a cookie scoop to get uniform size, but you can use any spoons to scoop the dough. Roll it into a ball. Place the ball into a bowl of granulated sugar. Roll and cover it with the sugar, and then place it on a baking pan. Space out the dough, make sure there is space around each ball. Then use a flat surface to press down the dough to about half centimetre thick. I happened to have a measuring cup with a flat bottom, perfect for the use.
7. Bake them in the preheated oven at 180°C/350°F for 10-15 min depending on your desired chewiness or crispiness of the cookies. I baked 2 batches. One for about 10 min. Those give a softer and chewy texture. The other I baked for 15min. Those give a crispy texture. For are good for piping with royal icings.
• Royal Icing
8. In a large bowl, add egg white, lemon juice and icing sugar. Mix until it is combined and sticky consistency.
9. Put about 1 tbsp each in 2 small bowls. Add the green and red colorings respectively. Transfer them into a piping bag immediately before drying up.
10. For the rest of the white icing, add water little by little as we need a more runny consistency for the white surface. Once you achieved the desired consistency, transfer into a piping bag immediately to avoid drying up.
11. For this icing design, pipe the white surface first. Then let it rest for 2-3 min to set and dry before piping something on top. Then pipe the ornament on top and also let it rest for at least 5 min so that it is completely dry before serving or storing them.
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Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution licence (
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Ginger snaps
Cuisine Fiend: Thin and super-crunchy, spicy and melting, old fashioned ginger snaps are a snap to make! Grab that jar of stem ginger from the back of the cupboard and put the syrup to good use. Full recipe at:
Ginger Cookies Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Ginger Cookies. Ginger Cookies are aptly named, as they are both ginger colored and ginger flavored. They have a sugar coated crackly surface, and when you bite into one you will find the texture soft and chewy with a flavor that is buttery and spicy. The combination of molasses with ground cinnamon, ground ginger, and cloves makes eating one just about impossible.
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Cookie Recipes : Gluten-Free Gingersnap Cookies Recipe
Gingersnap cookies can be made gluten free with this recipe. Make your gluten-free gingersnaps with help from a pastry chef in this free video on cookie recipes.
Expert: Susan Walker
Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company.
Filmmaker: Luke Neumann
Chewy Ginger Cookies: Cookie Jar #21
Spicy, chewy and pure old-fashioned goodness!
For the recipe go to:
GINGERSNAP COOKIES WITH CRYSTALLIZED GINGER
Full recipe is in the video description here:
Recipe:
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Gingersnap Cookies with Crystallized Ginger are so good. Little chewy inside and crunchy on the outside. In this video I show you how to make one of my cookie favorites. Enjoy.
I love to bake, decorate cookies, cakes, cupcakes. Have a suggestion for a video, leave me a note below or email at hanielas@yahoo.com Thanks for watching.