How To make Maple Ginger Snaps

Ginger Snaps Recipe - Holiday Desserts

Today we are making ginger snap cookies for the holidays!

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?!

Thanks for watching!

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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

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.

Molasses Cookies

You'll love these soft homemade chewy molasses cookies! They're easy to make, richly-spiced, and a favorite for holiday cookie platters and all year round! If you’ve never had this classic cookie, they’re similar to gingerbread cookies in all the best ways! By the by, you can definitely use dark treacle in place of molasses if needed.

RECIPE:

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Crown Royal Maple Cupcakes | Maple Cupcakes | Cream Cheese Icing | White Chocolate Ginger Snaps

Welcome to my channel! Below you will find the recipe for the Crown Royal Maple Infused Cupcakes!

CARAMEL SAUCE
1 Cup Granulated Sugar
7 TBS Butter (room temperature)
1/2 Cup Heavy Cream (room temperature)

Cook on medium low heat. Do not take your eyes off of the pan. Let cook until sugar is melted then add butter and mix well. Once fully incorporated add heavy cream and mix well. Strain and put in a heat resistant container to cool before using. Caramel sauce is extremely hot so if you choose to make, do so with caution!



GINGER SNAPS
Ginger Snaps
White Chocolate
Glazed Pecans

Put glazed pecans in food processor and finely grind. Melt white chocolate in double boiler. Once melted, dip half of the ginger snap in the chocolate then sprinkle with glazed pecans. Set aside to cool and solidify.



MAPLE CUPCAKES
1 1/2 Cups All Purpose Flour
1 Cup Dark Brown Sugar
1 Stick Butter (room temperature or slightly melted)
2 Eggs
3/4 TSP Baking Powder
3/4 TSP Baking Soda
3/4 TSP Salt
1/2 TSP Ground Cinnamon
1/2 TSP Ground Ginger
3/4 Cup Buttermilk
1/4 Cup Maple Syrup
1 TBS Vanilla Extract

Start by mixing the butter in the bowl. Next add the brown sugar. Mix well before adding eggs. Once eggs have been added, add half of the dry mixture. Once fully incorporated, add the wet mixture. Mix well before adding the rest of the dry mixture. Mix until smooth then finish by adding the vanilla extract.

Bake at 350 for 15-18 minutes (may vary)
Recipe makes 14-16 Cupcakes

Cream Cheese Icing Recipe in video below. Timestamp 10:35

How to bake a sublime Ginger Biscuit | Paul Hollywood's Easy Bakes

This week Paul is Baking Ginger Biscuits. Crisp and crunchy with a hint of warming spice, you can’t beat a ginger biscuit. A perfect biscuit for dunking into a cuppa!

Makes 18
225g plain flour
2 tsp ground ginger
½ tsp bicarbonate of soda
100g golden caster sugar
100g butter, softened
100g golden syrup

Mix the flour and sugar together. Add the butter and rub it until it resembles breadcrumbs. Add the syrup, ginger and bi carb. Using a hand-held electric whisk or wooden spoon mix to form a smooth dough. Wrap the dough in cling film or baking paper and chill for 30 minutes to firm up. Heat your oven to 190°C/Fan 170°C/Gas 5. Line two baking trays with baking paper. Break off small pieces of dough, each about 30g, and roll into balls. Place on the prepared baking sheets, allowing enough room for the biscuits to spread. Bake for 10–12 minutes until they are golden with a cracked surface. Leave the biscuits to cool on the tray for a few minutes until firm, then transfer to a wire rack to cool completely.

#PaulHollywood #EasyBakes #GingerBiscuits

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