How To make Cookie Jar Gingersnaps
2 c All-purpose flour
1 tb Ground ginger
2 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Salt
3/4 c White vegetable shortening
1 c Sugar
1 Egg
1/4 c Molasses
Sugar for rolling Preheat oven to 350F. Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl with electric mixer, beat shortening until soft, 1 minute. Gradually add sugar and continue beating until mixture is light and fluffy. Beat in egg and molasses until well-blended. Stir in flour mixture until completely mixed. Place a little sugar in a medium bowl. Scoop out heaping teaspoonfuls of mixture. Using your palms, roll into 3/4-inch balls and drop into the sugar. Roll to cover the surgace completely; then place balls 2 inches apart on ungreased baking sheets. Bake until cookies are slightly rounded and tops appear lightly browned and crackles. Remove baking sheets to wire racks to cool slightly. The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely. Repeat with remaining cookie dough and sugar. Store in airtight containers. Source: "The Complete Cookie Book" by Elizabeth Wolf Cohen Notes: The cookies have 70.4 calores (42.7% from fat) and 3.4g fat each. They were delicious and easy to make. The Chef's Comments: "Yesterday i took a cookie recipe that I wanted to try, and I made exactly according to the recipe (it was great!) and then I made another batch, using the Prune Butter technique. For cookies, the book suggests replacing all of the fat with Prune Butter, and removing as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep sweetness consistent witht he original recipe. The low-fat recipe was a difficult texture to work with, and they didn't spread out nicely when cooking. They remained little clumps. But they did taste very good. I have a hard time telling the difference between the two, believe it or not. Who would have thought substituting prunes for crisco was a wise choice??" - Lisa From: Lisa Date: 09-08-96 (12:38) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627
How To make Cookie Jar Gingersnaps's Videos
Happy Gingersnap day and the cookies to go with it!
Celebrating gingersnap day and the cookies we can eat with it! Check out this delicious recipe...
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Recipe Cookie Jar Gingersnaps Recipe
Recipe - Cookie Jar Gingersnaps Recipe
INGREDIENTS:
-3/4 cup shortening
●1 cup sugar
●1 egg
●1/4 cup molasses
●2 cups all-purpose flour
●2 teaspoons baking soda
●1-1/2 teaspoons ground ginger
●1 teaspoon ground cinnamon
●1/2 teaspoon saltAdditional sugar
Cookie Recipes : How to Make Gingersnap Cookies
Gingersnap cookies use a large assortment of ingredients. Discover how to make these wonderful cookies with help from a pastry chef in this free video on cookie recipes.
Expert: Susan Walker
Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company.
Filmmaker: Luke Neumann
GINGERSNAP COOKIES WITH CRYSTALLIZED GINGER
Full recipe is in the video description here:
Recipe:
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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.
Cookie Recipes : Gluten-Free Gingersnap Cookies Recipe
Gingersnap cookies can be made gluten free with this recipe. Make your gluten-free gingersnaps with help from a pastry chef in this free video on cookie recipes.
Expert: Susan Walker
Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company.
Filmmaker: Luke Neumann
Ginger Snap Cookies Holiday Baking
Gingersnap Cookies
This gingersnap cookie recipe makes gingersnap cookies that melt in your mouth. The perfect cookie for any holiday party. Store cookies in an airtight container.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients
⅓ cup cinnamon sugar
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 large egg
¼ cup dark molasses
Directions
Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.
Beat shortening in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.
Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.
Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls. Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.
Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.
Nutrition Facts
calories
61
total fat 3g saturated fat 1g cholesterol 3mg sodium 60mg total carbohydrate 9g dietary fiber 0g protein 1g calcium 4mg iron 0mg potassium 27mg