How To make Homemade Slice & Bake Gingersnap Cookies
2 c Vegetable shortening
3 c Sugar
3 Eggs
3/4 c Molasses
6 c Unbleached flour
2 tb Baking soda
1 ts Salt
2 tb Ground ginger
1 tb Ground cinnamon
Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream shortening and sugar. Beat in eggs and molasses; set asid= e. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Sti= r flour mixture into egg and butter mixture; blend well. = Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. W= rap rolls in waxed paper. Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare cookies: Slightly thaw one roll of gingersnap cookie dough. Pl= ace some granulated sugar in a bowl. Preheat oven to 350=B0. Cut the doug= h into 1 1/3" thick slices; cut each slice into a ball and roll the balls i= n granulated sugar. Arrange balls on ungreased cookie sheets, placing abo= ut 1 1/2" apart to allow for spreading. Bake for about 8-10 minutes, or un= til set around the edges and cracked on tops. Remove from oven and cool. = Makes about 30-36 cookies. Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies. -----
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Gingersnap Crust
Ditch the standard pie crust or graham crust and make this Gingersnap Crust instead! Ginger spiced and rich and buttery, it makes the perfect base for so many holiday pies! Ideal for pumpkin cheesecake and pumpkin chiffon pie!
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INGREDIENTS
►2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
►2 tablespoons granulated sugar
►½ teaspoon ground cinnamon
►6 tablespoons butter melted and cooled slightly
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VLOG: Autumn Afternoon Tea | Gingersnap Cookies Recipe
Hello, everyone! In this episode I'm preparing an Autumn Afternoon Tea. Please join me as I light a fire, assemble sandwiches, and bake some delicious Gingersnap Cookies!
Wooden Tea Tray
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Apple-Cranberry Scones Recipe:
Gingersnap Cookies
Ingredients for about 45 2-inch-diameter cookies
Make-ahead note: The cookie dough can be formed and frozen. Bake it off at your leisure!
The dry ingredients:
1 2/3 cups (236g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
A pinch (about 1/4 teaspoon) black pepper
The wet ingredients:
1/2 cup (113g) salted or unsalted butter, melted
1/2 cup (100g) granulated sugar
1/4 cup (50g)
The yolk from a large egg
1/2 teaspoon pure vanilla extract
2 tablespoons unsulphured molasses
2 tablespoons whole milk
For coating the cookies:
1/2 cup granulated sugar -- put this in a zip-lock bag
Preheat the oven to 315°F (157°C).
In a medium bowl, whisk together the dry ingredients.
In a large bowl, beat together the wet ingredients with a spatula.
Add half of the dry mixture to the wet, and stir with a spatula to combine. Then stir in the remaining dry mixture. The dough should be quite stiff.
Form teaspoon-size cookies (a 1-inch-diameter cookie scoop is helpful here), roll them into balls, and put them, 6-7 at a time, in the bag of sugar. Shake the bag to insure the dough balls are coated. Then arrange the balls 2 inches apart on parchment-lined baking sheets (15 balls per baking sheet).
Bake in the preheated oven until the balls of dough flatten, and their outer edge turns crisp -- 18-20 minutes. For cookies that are crisp throughout, bake for 20-22 minutes.
Transfer the cookies to wire racks to cool. Cookies will continue to crisp as they cool to room temperature.
Easy Gingersnap Cookies - How to Make Crispy or Chewy Gingersnaps
Learn how to make Easy Gingersnap Cookies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Gingersnap Cookies recipe.
Gingersnap Cookies
In this video, you will see how to make Gingersnap Cookies.
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Ingredients:
1 cup (2 sticks / 8 oz / 227 g) butter, softened
1/2 cup (3 1/2 oz / 100 g) sugar
1/2 cup (4 oz / 113 g) dark brown sugar
1 cup (12 oz / 340 g) molasses
3 1/4 cups (13 7/8 oz / 393 g) all-purpose flour
4 teaspoons ground ginger
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
Triple Ginger Snaps (just like Trader Joe’s)
Triple Ginger Snaps (just like Trader Joe’s)
00:00 Intro
00:50 Ingredient Prep
02:56 Making the Dough
05:04 Shaping the Cookies
06:12 Baking the Cookies
Inspired by a recipe from Love and Olive Oil
Makes about 80 cookies (1.5 inches in diameter)
1 large egg plus 1 large egg yolk, at room temperature
320g unbleached all-purpose flour
2 teaspoons baking soda (10g)
2.8g salt (1 teaspoon Diamond Crystal Kosher or ½ tsp table salt)
1 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom (optional)
1/2 tsp nutmeg (optional)
28g finely grated fresh ginger (from 2-3 inch piece)
80g finely chopped crystalized ginger
170g unsalted butter (1.5 sticks)
255g dark brown sugar
57g molasses
granulated sugar, for rolling
Ingredient Prep:
Put the egg and the yolk into a small bowl and bring to room temperature.
In a bowl, whisk together flour, baking soda, and salt; set aside.
Measure out all the spices, grate the fresh ginger, and chop candied ginger.
Making the Dough:
Melt the butter in a small pot set over medium heat. Cook until the butter is brown, whisking frequently. Transfer brown butter to the bowl of a mixer and whisk in the dry spices. Let cool for about 2 minutes. Add brown sugar, molasses, and fresh ginger. Mix with a paddle attachment on medium speed until all the sugar is broken up and the mixture is creamy. Add the egg and the yolk and mix on medium speed until absorbed. Add the flour mixture and mix on low until no dry flour remains. Mix in the crystallized ginger. Cover with plastic wrap and refrigerate until firm, about 2 hours, but longer is fine.
Shaping the cookies:
Divide the dough into 10g pieces and shape into balls as shown in the video. The balls can be frozen for future use or baked right away. To freeze: put in the freezer on a baking sheet for 2 hours, then collect into a freezer bag and store in the freezer until needed.
Baking the cookies:
Preheat the oven to 300F (150C) with the racks in the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Coat the dough balls in granulated sugar. Arrange balls on prepared baking sheets, leaving 2 inches of space between them. A half sheet (18x13 inches) will fit about 14 balls. Place 2 baking sheets in the oven. Bake for 10 min. Rotate top to bottom and front to back. Bake until the cookies just begin to darken around the edges, 10 more minutes (12 if starting from frozen). Transfer to a wire rack and cool completely. Repeat with remaining dough. Store in an airtight container. Cookies will keep up to 2 weeks.
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