Martha Stewart's Molasses-Ginger Crisps | Martha Bakes Recipes
Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor.
#Cookies #Crisps #Molasses #Recipe #Food #MarthaStewart
00:00 Introduction
00:15 Dry Ingredients
00:52 Mix Everything Together
03:06 Cover and Chill
03:13 Scoop and Roll In Sugar
04:29 Final Result
Get the recipe for Molasses-Ginger Crisps:
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Martha Stewart's Molasses-Ginger Crisps | Martha Bakes Recipes
Spiced Ginger Crinkle Cookies | Christmas Holiday Ginger Snaps | Homemade Cookie Recipes | The Best
Julianne shows you how to make our version of ginger snaps, which we call Spiced Ginger Crinkle Cookies. These are delicious and perfect for Christmas cookie exchanges, or all year long!
Recipe:
1/2 cup melted butter
2 cups brown sugar
1/2 cup molasses
1 teaspoon vanilla extract
1/2 cup, plus 2 tablespoons milk
2 teaspoons baking soda
4 teaspoons ground ginger
4 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground clove
4 cups all purpose flour
Granulated sugar for rolling
Baking accessories used in this video:
Rada Cutlery Knives and Baking Sheets:
Dough Scoop:
Dough Scraper:
Recipes:
Snowball Cookies/Russian Tea Cookies
2 cups soften butter
1 cup powdered sugar (plus more for rolling)
2 teaspoons vanilla extract
1/2 teaspoon salt
4 1/2 cups flour
1 1/2 cups chopped pecans
Spiced Ginger Crinkle Cookie
1/2 cup melted butter
2 cups brown sugar
1/2 cup molasses
1 teaspoon vanilla extract
1/2 cup, plus 2 tablespoons milk
2 teaspoons baking soda
4 teaspoons ground ginger
4 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground clove
4 cups all purpose flour
Granulated sugar for rolling
Pie Crust Pinwheels
Crust:
2 1/2 cups flour
1 1/2 teaspoons salt
2 tablespoons sugar
1 cup cold, cubed butter
1/2 cup cold water
Filling:
1 cup granulated sugar
1 teaspoon cinnamon
4 tablespoons melted butter
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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.
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.
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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
GINGER SNAPS - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making GINGER SNAPS. See recipe below to these delicious cookies!
Special thank you to Trixie and Cynthia for giving us their moms recipe an old family recipe!
To view & download the full recipe, please view it here on our website:
Our cookbooks link:
Ingredients:
1 cup soft butter or margarine ½ cup brown sugar
1 tsp baking soda 2 tbsp ginger or to taste
3 cups all-purpose flour 1 tsp cinnamon ½ cup molasses 2½ tsp baking powder
Method:
2 tbsp white course sugar, candy ginger or confectioners sugar for garnish
Makes about 45 cookies;
Method:
In a medium bowl add, butter, brown sugar and cream together by hand or blender. Add ground ginger and cinnamon, continue folding into mixture.
In a measuring cup add molasses and baking soda stir to dissolve, let foam, pour into creamed butter mixture.
Add in one cup of sifted all-purpose flour at a time, with baking powder and mix together by hand or mixing hook, until all used.
More flour if needed to form a dough ball.
Remove half of the dough from bowl onto a piece of clear wrap on the counter top. Rolling into a log, cover with clear wrap then put the rolled dough into the fridge for 30 minutes to cool butter.
Remove from fridge when ready to use.
Line cookie sheet with parchment paper, then unwrap dough and cut in ¼” or less in slices and place on parchment paper about one inch apart… or roll in balls and flatten on pan to make thin cookies.
After top cookies with a sprinkle of course white sugar, candy ginger.
Preheat oven to 350ºF, place cookie sheet in oven and bake for 12 to 15 minutes, depending on your oven.
Then remove from oven let completely cool down, cookies may touch when baked, use spatula to separate them. Then you can sprinkle powdered sugar over top if you wish.
Bonita’s Tips:
Add more ginger if you like the cookies to be more spicier.
Leave plain or sprinkle with powdered sugar after they are cold to room temp.
Freeze dough if not all used, until ready to make more. Also freeze cookies and remove when ready to serve them.
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!