How to make Gingersnap Cookies Tutorial
How to make Gingersnap Cookies Tutorial
Recipe from my Daughter-in-law Charity
Recipe:
Cream together:
3/4 cup butter
1 cup brown sugar
Stir in:
1 egg
1/4 cup molasses
Add:
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup flour
Mix together
Add remaining 1-1/4 cup flour
Chill in freezer for a least 15 min.
Shape dough into balls and roll in granulated sugar. Place on greased cookie sheet. Bake in a 375 oven for 10 minutes.
Enjoy!
Montauk Point by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
How to Make Soft Baked Gingersnap Cookies
Make soft baked gingersnap cookies at home. It's easy with this freezer friendly recipe.
This recipe makes 72 cookies, enough to bake half and batch and freeze the rest for later. These cookies would make a great gift too.
Get the full recipe at
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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 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!
Christmas Cookie Recipe: Homemade Gingersnap Cookies by Everyday Gourmet with Blakely
These are my favorite and super easy Christmas cookie! I love using fresh ginger in the cookie to give it an added kick. For complete recipe go to
How to Make Big Soft Ginger Cookies | Allrecipes.com
Get the recipe for Big Soft Ginger Cookies @
Watch how to make a 5-star ginger cookies for Christmas or any time! The name says it all—these classic Christmas cookies are big, soft, and gingery.
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Beth's Soft and Chewy Gingersnaps | ENTERTAINING WITH BETH
Learn how to make my soft and chewy gingersnap cookies a great Edible Gift Idea!
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BETH'S SOFT AND CHEWY GINGERSNAP COOKIE RECIPE
Makes 1 1/2 dozen cookies
INGREDIENTS:
1 cup (240 g) unsalted butter
¾ cups (150 g) sugar
1/3 cup (80 ml) molasses
2 eggs
1 tsp (5 ml) vanilla
2 1/4 cups (270 g) flour
1 tsp (5 ml) baking soda
1/2 tsp (2.5 ml) salt
3 tbsp (45 ml) ground ginger
1 tsp (5 ml) cinnamon
½ tsp (2.5 ml) allspice
¼ tsp (1.25 ml) cloves
METHOD:
Preheat oven to 350F/(176 C) degrees.
Cream together the butter and sugar with an electric mixer until light and fluffy. Add molasses. Then add eggs, one at a time, until well incorporated. Then add vanilla, until combined.
In a separate bowl whisk together the flour, baking soda, salt and spices. Then add the dry mixture to your butter mixture in thirds until well combined.
Portion out the dough with a 2” ice cream scooper. Roll in the sugar. And place on a parchment lined cookie sheet.
Bake for 11-13 mins. Until tops are cracked and cookies are golden brown around the sides.
Place on a cooling rack until cooled. And enjoy!
**PLEASE NOTE: This video has been sponsored by Twinings USA. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.