How To make Best Ever Gingersnaps
1 c Sugar
2 c Flour; all-purpose
1/2 ts Salt
1 ts Soda
1 ts Cinnamon, ground
ts Ginger, ground 1/2 ts Cloves, ground
3/4 c Shortening
1/4 c Molasses
1 Egg; slightly beaten
Sugar Combine 1 cup sugar, flour, salt, soda, and spices; stir lightly. cut in shortening to resemble coarse crumbs. Stir in molasses and egg. Shape dough into 1" balls, and roll them in sugar. Place on ungreased baking sheets; bake at 350 degrees for 10 minutes. Remove from baking sheets immediately. (Cookies will firm quickly as they cool). SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 08-18-94
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How To make Best Ever Gingersnaps's Videos
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:
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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
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The content in these videos shall not be construed as health & safety advice or other & may be outdated or inaccurate; it is your responsibility to verify all information.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.
How to Make the Best Ever Ginger Molasses Cookies (Better Than Starbucks!)
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BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
Ingredients
* 1 1/4 cup unsalted butter at room temperature
* 2 cups white sugar
* 2 eggs
* 1/2 cup molasses
* 4 cups all purpose flour
* 1/2 tsp salt
* 4 tsp baking soda
* 2 tsp ground cinnamon
* 1 tsp grated fresh ginger or powdered ginger
* 1/2 tsp ground cloves
* 1/3 cup white sugar for rolling
Instructions
* Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
* Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
* Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
* Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
* In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
* Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
* Cover the dough with plastic wrap and chill in the fridge for one hour.
* After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
* Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
* Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
* When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
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Best ginger snaps recipe ever, and they're gluten-free! by The Deglutenizer
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Sorry for the long wait, but I finally got my ginger snap video done! I swear, as soon as I announced that this video would be up before Christmas, all the celestial bodies began conspiring against that goal. However, I am still uploading before the end of the year, so I'm thankful for small victories. With that said, let's get into the recipe!
Ingredients:
3 sticks butter
16 oz. (1lb.) sugar
10 oz. gluten-free all-purpose flour
11.2 oz. brown rice flour
2 tsp. ground ginger powder
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
½ tsp. ground black pepper
2 tsp. baking soda
½ tsp. non-iodized table salt
2 eggs
2 tsp. grated ginger
5.6 oz. molasses
sugar for rolling
Directions:
1. Measure butter and sugar together in large bowl and set aside to let butter soften while preparing other dough ingredients.
2. Whisk together flours, spices, leavener, and salt in a medium bowl and set aside.
3. Cream together butter and sugar with mixer on medium speed (start slowly and increase speed gradually). Add eggs, ginger, and molasses and beat until uniform.
4. Add dry ingredients to wet in 3 additions, slowly increasing speed each time and turning mixer off each time so dry ingredients don’t fly everywhere.
5. Wrap dough in plastic and refrigerate until dough is firm.
6. Preheat oven to 360°. Arrange dough, shallow dish with sugar, and lined cookie sheets for rolling.
7. Cut dough into 0.7 oz. portions. Roll dough balls in sugar and transfer to lined cookie sheet. Flatten dough balls into thick cookie shape with fingertips.
8. Bake cookies at 360°F 13-16 minutes, turning pans and rotating top to bottom as necessary if oven heats unevenly. If cookies brown too quickly, reduce temperature. If cookies melt rather than baking, turn temperature up.
9. Remove pans from oven and cool cookies on pan 2-3 minutes before transferring to cooling rack to cool completely.
10. Enjoy cookies with a glass of milk, cup of hot chocolate, or cup of coffee.
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How to Make Gingersnap cookies/ Mama Bois Kitchen
I hope you enjoy this simple ginger cookies recipe
Ingredients
2 sticks salted butter
½ cup brown sugar
½ cup granulated sugar
2 1/4 Tablespoons ground ginger
1 egg
⅓ cup molasses
2 ¼ all purpose flour
2 tsp of baking soda
¼ tsp allspice
1 teaspoon cinnamon
Follow the instructions in the video
If you want soft cookies bake them for 13 minutes
Hard cookies bake them for 15 minutes
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Amazing Award Winning Ginger Spiced Cookies Recipe - Gluten Free
My award winning spiced ginger cookies take top prize at every cookie exchange or cookie contest I enter. These are a gluten free variation of my favourite recipe that I know you'll love just as much as I do. They are soft and chewy with a lovely kick of spice.
The trick is not to over cook these. Take them out of the oven when they still look slightly underdone. Once cooled, they'll firm up enough that they'll still be squidgy but not too overdone to be hard (that's unless you like your cookies with a good crunch! that's okay too).
Full recipe can be found on my website at
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The Best Chewy Gingersnaps Cookies Recipe - An Easy Cookie recipe by Pip and Ebby
Learn how to make easy chewy gingersnaps cookies!
FULL RECIPE:
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