Ginger Snap Cookie
INGREDIENTS
3/4 cup butter flavored shortening
1 cup granulated sugar
1/2 cup unsulfured molasses
2 tablespoons of vanilla extract
1 teaspoon of butter extract
1 large egg, room temperature
2 1/3 cups all purpose flour sifted
2 teaspoon baking soda
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup sugar to roll dough
1/4 cup turbinado sugar, to roll dough in
INSTRUCTIONS
1. In a large mixing bowl with an electric mixer, cream shortening and sugar.
2. Add molasses, egg, vanilla extract and butter extract. Mix again until everything is combined.
3. In a separate large bowl, sift together the all purpose flour, baking soda, ground ginger, ground cinnamon, and the grated nutmeg. Then whisk together the dry ingredients.Add the dry ingredients to the wet ingredients in batches, I did a third at a time and mixed well after each.
4. Cover with plastic wrap and chill the dough in the refrigerator for at least one hour up to overnight. I chilled my overnight.
5. Preheat your oven to 350° prior to removing the dough from the refrigerator. And line a cookie tray with parchment paper.
6. Mix turbinado sugar and the 1/2 cup of granulated sugar together on a large plate.
7. Use a small cookie scoop and scoop out the dough, roll gently into balls. Roll the cookie dough in the sugar on the plate until all the sides are covered.
8. Please eat sugar coated cookie bar 2 inches apart on your parchment lined cookie sheet. Bake for six minutes and then turn the tray to bake and additional 6 to 7 minutes.
9. Allow the cookies to cool five minutes on the baking sheet before transferring to a wire cooling rack to cool for 15 minutes.
10. Keep cookies in an airtight container to keep the gingersnap snappy.
ENJOY!!!
#GingerSnapCookies #FallRecipe #Recipe
Ginger Snap Cookie
I teach you one of my all time favourite cookie recipes.
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Ingredients:
2 ¼ Flour
2tsp baking soda
½ tsp Salt
1 ¾ tsp Ginger
1 tsp Cinnamon
¼ tsp Clove
¾ cup Butter
⅔ cup White Granulated Sugar (Plus a ¼ cup for rolling)
⅓ cup Brown Sugar
⅓ cup Fancy Molasses
1 Egg
Method:
Preheat the oven to 350°F. Grease 3 baking sheets with non-stick spray and line them with parchment paper.
Combine Flour, Spices Salt, and Baking Soda in a bowl and set aside
Using the paddle attachment, cream the Butter, Brown Sugar, and White Sugar together in a stand mixer at high speed until light and fluffy (roughly 3-5 minutes)
Add Molasses and Cream for an additional 2 minutes
Add the Egg and mix until fully incorporated
Reduce the speed of your mixer and add the Dry mix in 3 parts until fully combined.
Using a small ice cream scoop, portion 12 dough balls per baking sheet. Do not roll the dough yet. Let unrolled balls chill in the refrigerator for at least 30 minutes
Roll the chilled balls in your hands and toss them in a bowl of granulated sugar. Re-refrigerate the balls for an additional 30 minutes.
Bake for 15 minutes or until the tops are browned and cracking.
Gingerbread Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Gingerbread Biscotti. A biscotti with my morning cup of coffee is a nice way to start the day. I particularly enjoy these Gingerbread Biscotti, as they are not overly sweet, have chunks of hazelnuts, lots of raisins and chocolate chips, lovely flecks of rolled oats, just a hint of molasses, and are warmly spiced with ground cinnamon, ginger, and cloves.
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the best ever, soft molasses cookies
You're in for a litteral treat today! My favorite, unique cookies that are oh so perfect this time of year and bring all the nostalgia. I hope you enjoy!
Recipe adapted from:
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Chewy Ginger Molasses Cookies Recipe
Hands down, these Ginger Molasses Cookies are the greatest in the entire world. They’re soft, chewy, and come full of ginger-molasses flavor! This is going to be your new favorite spice cookie — guaranteed!
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You can print out the recipe here:
When TAK was an at-home bakery, I made thousands of these cookies. They were a holiday staple for my customers and they’re still a holiday staple in our home. Now, they can be one in yours!
Their salty-sweet nature makes them absolutely addictive. And that soft, chewy interior in combination with that crunchy sugar on top just cannot be beaten!
So we’re going to start with the cookie dough, I’ve got lots of great tips for y’all along the way so be sure to watch the video to the end!
INGREDIENTS:
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon fine sea salt
* 1/2 teaspoon ground cloves
* 1 cup light brown sugar packed
* 3/4 cup + 2 tablespoons canola oil
* 1/3 cup dark molasses
* 1 large egg
* 1/2 cup coarse sugar crystals if desired
HOW TO MAKE GINGER MOLASSES COOKIES
1. Whisk together flour, baking soda, and spices.
2. Mix brown sugar, molasses, oil, and egg.
3. Add dry ingredients to wet ingredients.
4. Scoop, roll in sugar, and bake!
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If #Christmascookies soothe your soul and #baking is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
Ginger Molasses Cookies Recipe - Cooking With Joy
Ginger Molasses Cookies Recipe
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