GINGERSNAP COOKIES WITH CRYSTALLIZED GINGER, HANIELA'S
Gingersnap Cookies with Crystallized Ginger are so good. Little chewy inside and crunchy on the outside. In this video I show you how to make one of my cookie favorites. Enjoy.
I love to bake, decorate cookies, cakes, cupcakes. Have a suggestion for a video, leave me a note below or email at hanielas@yahoo.com Thanks for watching.
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OTHER TUTORIALS FEATURED IN THIS VIDEO
BASIC BISCOTTI RECIPE :
COLORFUL LEAVES COOKIES :
EDIBLE GIFT PACKAGING :
WHAT IS SANDING SUGAR and COARSE SANDING SUGAR
Gingersnap Cookies with Crystallized Ginger ( medium size 35 cookies)
1 1/2 sticks(3/4 cup) room temperature butter
1cup granulated sugar
1egg
1/4 cup molasses
1/2tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1tsp ground ginger
1/2 tsp allspice
1/4 cup chopped crystallized ginger
1/2tsp salt
2tbl coarse sanding sugar
1/4 cup granulated sugar
Preheat oven to 350F. Line baking sheets with parchment paper or use non-stick silicone baking mat.
Sift together flour, baking soda, salt and spices, set aside.
In a small dish stir together coarse sugar and granulated sugar.
Beat butter with sugar until creamy and fluffy.
In a small bowl whisk one egg beat with vanilla extract.
Add egg mixture to the butter, beat until smooth and fluffy.
Beat in molasses( spray the measuring cup with non stick spray or lightly oil it, then pour in molasses, oil will help molasses release better from the cup)
Beat until well combined.
Add crystallized ginger, stir until combined.
On low speed add flour. Batter is soft.
Using a small cookie scoop, make small balls, roll them in the palms of your hands.
Then roll each ball in the sugar.
Place the ball on the baking sheet, space them out about 2 inches apart, depends on the size of the ball.
Bake in the preheated oven for 10-12 minutes. Remove from the oven, cool for about 5 minutes on the sheet, then using a spatula carefully transfer cookies onto the cooling rack.
TOOLS USED IN THIS VIDEO
USA PAN BAKING COOKIE SHEETS - my favorite sheets to use
CRYSTALLIZED GINGER
SAIGON CINNAMON
NON-STICK SILICONE BAKING MAT used in the video
COOKIE SCOOP
COARSE SANDING SUGAR
Music Courtesy of Audio Network
PUMPKIN GINGER COOKIES | Vegan Richa Recipes
Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. GF option
FULL RECIPE:
These Ginger Cookies are soft, fudgy, blondie like with flavors from the Pumpkin, Ginger bread spices and molasses. They come together very quickly, are almost one bowl if you use a sifter. Even with 2 bowls used, you need to wash only 1.
Pumpkin adds a softness to the cookies which bakes up to a fudgy cookie texture compared to the snappy crisp molasses cookies. Bake them longer for a more cookie like crumb and less for fudgier. Use spices of choice like ginger bread, pumpkin pie spice or chai spice. Add some candied ginger or orange, or chocolate chips or nuts for variation. these Crackly cookies are also great for Halloween!
#veganricha #vegancookie #easyveganrecipes #pumpkingingercookies #veganpumpkincookies
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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.
Pumpkin Pie Spice Biscotti with Cranberries, Walnuts and Candied Ginger
Delicious fall biscotti recipe perfect for enjoying with a cup of coffee or your favorite fall drink. Also makes a wonderful food gift idea for holiday gifting! #entertainingwithbeth #CookingChannel #Biscotti
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PUMPKIN PIE SPICE SHORT
PUMPKIN PIE SPICE RECIPE
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PUMPKIN PIE SPICE BISCOTTI WITH CRANBERRIES, WALNUTS AND CANDIED GINGER
32-34 Cookies
*PRINT RECIPE HERE *
INGREDIENTS:
3 eggs
3/4 cup (150g) white sugar
2 tsp (10ml) vanilla extract
2 1/4 cups (270g) all-purpose flour
1 tsp (5ml) baking soda
1/8 tsp (large pinch) salt
2 tsp (10 ml)pumpkin pie spice
1/3 cup (40g) walnuts
1/2 cup (75g) dried cranberries
1/3 cup (40g) candied ginger, chopped
METHOD:
Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set it aside.
In a large bowl combine the eggs, sugar, and vanilla whisk to combine. Then add the cranberries, walnuts, and ginger, stir to combine, and set aside.
In a smaller bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Whisk to combine.
Slowly add the dry ingredients, into the wet ingredients, stirring until a wet dough forms.
Turn the dough out onto a floured surface, roll into a ball, and then slice in half. Take each half and roll into a ball, and then into 2 logs about 6 inches long by 3 inches wide. Transfer the logs to the baking sheet, and flatten/smooth down into a round rectangle.
Bake at 350F for 40-45 minutes. Allow to cool slightly and then slice into 1/2 slices on the diagonal. Place the slices on the baking sheet (keeping the parchment paper on) and bake at 350F for another 12-15 minutes flipping the cookies over halfway through the baking time, for even browning.
Allow to cool completely, then package for gifting! Or store in an airtight container at room temperature for up to 3-5 days.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Easy, Spicy Ginger Cookies!
Soft, chewy, with a crispy sugar coating and plenty of spice and warmth. These Spicy Ginger Cookies are impossible to resist and great for the holidays!
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Spicy Ginger Cookies
Makes about 3 dozen delicious cookies
Ingredients:
2 cups AP flour (272 grams)
2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/2 cup vegetable shortening (95 grams)
1/4 cup unsalted butter, room temperature (56 grams)
1/2 cup packed, light brown sugar (110 grams)
1/2 cup granulated sugar (100 grams)
1/4 cup molasses (70 grams)
1 lg egg, room temperature
2 tbsp finely chopped crystalized ginger
1/4 cup raw or turbinado sugar (50 grams)
1 tbsp ground cinnamon
I hope you enjoy making this and really enjoy eating it!
Thanks again for watching and leave me a comment below!
Peace and Love!
~Tony, The Cajun Baker
Music: Hope and Kindness Royalty Free Music from mixkit
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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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Molasses-Ginger Crisps | Martha Bakes Recipes