Gingersnaps
You'll love these perfectly crisp and chewy gingersnap cookies, they basically taste like Christmas! Every holiday cookie platter needs some of these easy to make and delicious cookies.
RECIPE:
Gingersnaps are one of my favorite holiday treats. Not too sweet, perfectly spiced, and they have a great texture. I roll them in cinnamon sugar before baking but you can enjoy them plain or flatten/roll them out then drizzle with a glaze or royal icing after baking.
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The Ultimate Ginger Cookies | Barefoot Contessa: Cook Like a Pro | Food Network
You'll be making Ina's Ginger Cookies allllll winter long!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Ultimate Ginger Cookies
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 20 min
Inactive: 2 min
Cook: 13 min
Yield: 16 cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies
Directions
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
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The Ultimate Ginger Cookies | Barefoot Contessa: Cook Like a Pro | Food Network
Gingersnap Cookies
This easy gingersnap recipe makes thin and crispy delicious cookies and are perfect to add to the holiday baking list! These gingersnap cookies are so good with hot tea or coffee anytime of the year, but especially in the fall and winter months since they are packed full of warm spices like ground ginger, cinnamon, nutmeg, and cloves. Feel free to add more or less of the spices in this recipe or you can use freshly grated ginger instead of ground ginger to really amplify the ginger flavor in these gingersnap cookies. Cardamom and allspice are also great options to use if you are out of any of these ground spices or do not like the flavor of them. Store these gingersnap cookies for up to one week at room temperature or freeze for one month.
Directions
1. Add unsalted room temperature butter, granulated sugar, and light brown sugar to a bowl of a hand or stand mixer and mix together until combined. Add one large egg
and unsulfured molasses. Make sure to use plain and unsulfured molasses and not black strap molasses as black strap molasses has a very bitter taste.
2. Add baking soda, salt, ground cinnamon, ground cloves, and ground ginger and mix together until combined. You can also use freshly grated ginger in this recipe instead of ground ginger, which will really bring out the ginger taste. Cardamom and Allspice are also great options to use in Gingersnap cookies.
3. Add the all-purpose flour and only mix until combined making sure not to over mix the dough. Only mix until the flour is combined as over mixing the dough will cause the dough to develop gluten, which will result in very flat and dense cookies. Scrape down the bowl as needed making sure anything stuck on the sides and bottom gets incorporated into the dough. Using a spatula or your hand mixer, give the dough a quick mix to make sure everything is mixed together.
4. In a small bowl, add granulated sugar or sanding sugar, and using a cookie scoop or your hands, scoop the dough into balls. Roll the dough in the granulated sugar or sanding sugar until completely covered.
5. Place the dough on a baking sheet lined with parchment paper, leaving enough room in between to allow them to spread. Place the tray in a 350 ° Fahrenheit preheated oven for around 10 minutes or until they start to turn a light brown around the edges and the tops start to crack. Store these cookies out at room temperature for up to one week or freeze for up to one month.
Ingredients
12 tbsp unsalted butter room temperature (1-1/2 sticks)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/3 cup unsulphered molasses (Grandma's Molasses brand)
1 large egg
1/4 tsp salt
2 tsp baking soda
2 tsp ground ginger (or freshly grated ginger)
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 1/4 cup all-purpose flour
Sugar Topping
1/2 cup granulated sugar or sanding sugar
Bake in a 350°F preheated oven for 10-12 minutes or until the edges start to turn a nice golden brown or the tops of the cookies start to crack.
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Brown Butter Ginger Cookies | Food Channel L Recipes
You have to try this recipe at home. I believe that brown butter ginger cookies will become one of yours fav recipe too. Enjoy it!
@FoodChannelLN - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients for 12 cookies:
200 g butter | ¾ cup + 2 tbsp
200 g | 1 cup brown sugar
5 tbsp honey
250 g | 1 ½ cups all-purpose flour
1 tbsp dry ginger
1 tsp cinnamon
1 egg
1 tsp vanilla
1 tsp baking powder
1/ tsp baking soda
1 pinch salt
Sugar
Music:epidemicsound.com
#cookies #desserts #brownbutter
The perfect gingersnap cookies recipe for the holiday season
These classic gingersnap cookies are the perfect mix of sweet and spicy, and they’re always a hit with fans of autumn flavors. The soft cookies are a seasonal favorite that is right out of Grandma’s recipe box.
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Grab the full, printable recipe on my blog:
INGREDIENTS
2 ¼ cups all-purpose flour
2 tablespoon cornstarch
1 tablespoon gingerbread spice blend
¼ teaspoon gingerbread spice blend
1 ½ teaspoons baking soda
½ teaspoon salt
¼ cup granulated sugar
1 cup light brown sugar
½ cup unsalted butter, room-temperature
1 large egg, room-temperature
¼ cup unsulphured molasses
1 teaspoon vanilla extract
INSTRUCTIONS
In a medium bowl combine the all-purpose flour, cornstarch, 1 tablespoon gingerbread spice blend, baking soda and salt. Set aside.
In a small bowl add the granulated sugar and remaining ¼ teaspoon gingerbread spice blend. Stir to combine. Set aside
In a large mixing bowl beat together the light brown sugar and room-temperature butter, using a handheld mixer on medium-low speed, until the butter is light and fluffy.
To the butter mixture add the egg and beat until fully incorporated.
Next, add the unsulphured molasses and vanilla extract and beat just until all the ingredients are fully combined.
Slowly add the flour mixture to the butter mixture while mixing the dough on low speed. Make sure to scrape down the sides of the bowl as needed when adding the flour mixture. Stop mixing as soon as all the flour has been incorporated. You do not want to over mix your cookie dough.
Using a 1 ½ inch (or 1 ½ tablespoon) cookie scoop, scoop out the gingersnap cookie dough and gently roll each one into a ball, being careful not to compact the dough, then roll each dough ball into the reserved bowl of spiced sugar.
Place the cookie dough balls onto a parchment, or silpat, lined tray and repeat until all the gingersnap cookie dough balls have been rolled in the spiced sugar.
Refrigerate the cookie dough for two hours.
Preheat the oven to 350* F. Line a large baking tray with parchment paper.
Place 8 cookies onto the baking tray. Allow 1 to 2 inches between each cookie.
Bake the gingersnap cookies, on the center rack of your oven, for 10 to 12 minutes or until the center is set and the edges are just barely brown.
Repeat until all the cookies are baked.
Allow the gingersnap cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely on the counter before serving or storing.
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How to Make TRUE Crispy Gingersnap Cookies: Tips on HOW to get the PERFECT Crisp!
These gingersnap cookies are truly CRISPY like the store-bought version but better! The secret to the crisp lies in the limited moisture in ingredients and a slow bake. They make great holiday gifts or a perfect gingersnap cookie pie crust. Ice cream sandwiches anyone? Make a batch to spice up your season! I also provide tips on how to take most cookie recipes and adjust the ingredients to make the cookies as crispy as you'd like.
Crispy Gingersnap Cookie Recipe Link:
Nutella Swirl Pumpkin Pie with Gingersnap Crust Recipe Link:
How to Bring Butter & Eggs to Room Temperature Quickly Link:
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Content Time Markers:
00:00-01:32 Gingersnaps & my inspiration!
01:33 Visual of ingredients & Combining the wet ingredients
02:57 Whisk together the dry ingredients
03:40 Add dry to wet and stir well & Prep for rolling the cookie dough
04:10 Use a 1 1/2 inch cookie scoop for uniform shapes, roll, & cover in sugar
04:44 Two SHAPE alternatives for baking... Round balls or Flatten them out (Learn WHY the difference matters & HOW to flatten them easily!)
05:41 See my 3 TIPS on how to CREATE or MODIFY recipes to get a CRISPY cookie
06:38 First look at the baked cookies! Listen for the SNAP difference between the two versions...
07:38 Scott joins me for a taste. He compares the 2 versions and gives his opinion on flavor
Many, many thanks! I appreciate your time and support.
Disclaimer
The content in these videos shall not be construed as health & safety advice or other & may be outdated or inaccurate; it is your responsibility to verify all information. This is a YouTube video for entertainment purposes ONLY. I am not a professional chef or baker. I provide information based on experience, personal research, and personal preferences. No copyright is claimed in Summer Bakes the World videos and to the extent that material may appear to be infringed, I assert that such alleged infringement is permissible under fair use principles in U.S. copyright laws. If you believe material has been used in an unauthorized manner, please contact me.