How to Make Keto GINGER Cookies | Very Easy Sugar-Free Recipe
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How to Make Keto GINGER Cookies | Very Easy Sugar-Free Recipe
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How to Make Keto GINGER SNAPS | Very Easy Sugar-Free Recipe
How to Make Keto GINGER SNAPS | Very Easy Sugar-Free Recipe
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GINGERSNAP Cookies THE RIGHT WAY
Ginger snap cookies made the right way
How to Make Chewy Gingerbread Cookies | Bite Size
In this episode of #BiteSize, Food52’s Resident Baking BFF Erin McDowell shares one of her favorite gingerbread recipes: chewy gingerbread cookies! From making this special dough to decorations and more, Erin covers everything you need to know. This will surely be the cookie your loved ones will devour this holiday season! GET THE RECIPE ►►
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VIDEO CHAPTERS:
0:00:00 Intro
0:00:58 The Special Dough
0:05:39 Let's Roll
0:11:14 Decor and More
PREP TIME: 45 minutes
COOK TIME: 10 minutes
MAKES: about 3 pounds (1.37 kg) dough and about 2 dozen cookies, depending on the size of your cookie cutters
INGREDIENTS
4 1/4 cups (510 grams) all purpose flour
1 cup (212 grams) light or dark brown sugar
1 tablespoon (9 grams) ground cinnamon
1 tablespoon (9 grams) ground ginger
3/4 teaspoon (4 grams) baking soda
3/4 teaspoon (3 grams) fine sea salt
3/4 teaspoon (2 grams) ground allspice
1/2 teaspoon (2 grams) ground cloves
1/4 teaspoon (less than 1 gram) freshly ground black pepper
1/4 teaspoon (less than 1 gram) freshly grated nutmeg
1 cup (226 grams) unsalted butter, at room temperature, cut into 1 tablespoon (15 gram) portions
1 large (56 grams) egg, at room temperature
1 cup (340 grams) molasses (not blackstrap)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Gingersnap Cookies | Easy Royal Icing
Gingersnap Cookies – I was tossing between gingerbread cake or cookies. I decided to do cookies for a change, plus there will be some fun with the royal icing too. Cookies are best as a gift for the season, and they can last at least a month in an air tight container. Knowing there are so much to do such as cleaning and cooking for Christmas, it will be ideal to bake these in advance. You can prepack these in an air tight maison jars, which can be used for both decorations and giveaways. Hope you’re inspired to make these easy and amazing cookies. Enjoy!
FULL RECIPE, visit my blog at
Ingredients:
• Gingersnap Cookies
2 cups + 2 tbsp (265g) all-purpose flour or plain flour
1 ½ tsp baking soda
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground cloves
½ tsp salt
¾ cup (168g) unsalted butter, room temp
2/3 cup (135g) brown sugar
¼ cup (85g) molasses
1 large egg, beaten
½ tsp vanilla extract
• Royal Icing
1 egg white (pasteurised egg, safe to eat purpose)
1 tsp lemon juice
2 cups (250g) icing sugar or powdered sugar
Instructions:
• Gingersnap Cookies
1. Preheat oven at 180°C/350°F.
2. In a bowl, add all the dry ingredients. Give them a good whisk. Set aside.
3. In another large bowl, add butter and sugar. Mix until creamy. Then add molasses and vanilla extract. I actually almost forgotten to add the vanilla which I added later. Add the egg. Mix them well to combine.
4. Add in the dry ingredients. Fold until the flour disappear, and dough will slowly come together.
5. Cover the dough with a cling film and refrigerate it for about 1 hour to harden the dough.
6. One hour later, use a cookie scoop to get uniform size, but you can use any spoons to scoop the dough. Roll it into a ball. Place the ball into a bowl of granulated sugar. Roll and cover it with the sugar, and then place it on a baking pan. Space out the dough, make sure there is space around each ball. Then use a flat surface to press down the dough to about half centimetre thick. I happened to have a measuring cup with a flat bottom, perfect for the use.
7. Bake them in the preheated oven at 180°C/350°F for 10-15 min depending on your desired chewiness or crispiness of the cookies. I baked 2 batches. One for about 10 min. Those give a softer and chewy texture. The other I baked for 15min. Those give a crispy texture. For are good for piping with royal icings.
• Royal Icing
8. In a large bowl, add egg white, lemon juice and icing sugar. Mix until it is combined and sticky consistency.
9. Put about 1 tbsp each in 2 small bowls. Add the green and red colorings respectively. Transfer them into a piping bag immediately before drying up.
10. For the rest of the white icing, add water little by little as we need a more runny consistency for the white surface. Once you achieved the desired consistency, transfer into a piping bag immediately to avoid drying up.
11. For this icing design, pipe the white surface first. Then let it rest for 2-3 min to set and dry before piping something on top. Then pipe the ornament on top and also let it rest for at least 5 min so that it is completely dry before serving or storing them.
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10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
Stay in and bake this weekend with these 10 cookie shaping hacks that will impress all the cookie lovers in your household! For more dessert hacks, clever recipes, and decadent cake decorations subscribe to So Yummy!
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So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.
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Ginger molasses cookies recipe | 12 days of EASY Christmas cookies (Day 1)
Today we are making delicious and easy ginger molasses cookies! This is the first easy cookie recipe in our 12 days of Christmas cookies 2021 series! These easy ginger cookies have the perfect balance of warm spices and a soft chewy texture. The sugar coating adds just the right amount of crunch. It's easy to see why these are one of my most popular Christmas cookie recipes! The best part of these easy ginger molasses Christmas cookies is that the dough can be frozen for up to 3 months which allows you to prepare these cookies far in advance!
Chewy ginger molasses cookie recipe
Ingredients:
2+1/4 cups all purpose flour 290g
1/2 tablespoon ground ginger 5g
1 teaspoon cinnamon 2.5g
1/4 teaspoon cloves 1g
1/2 teaspoon fine sea salt 1g
3/4 teaspoon baking soda 3g
3/4 cup softened butter 170g
1/2 cup granulated white sugar 100g (+1/4 cup 50g for coating)
1/2 cup packed brown sugar (light or dark) 90g
1 large room temperature egg 50-60g
1/4 cup dark molasses 30g
Directions:
In a medium bowl combine flour, spices, baking soda and salt, whisking to combine. In the bowl of a stand mixer or a large bowl if using a hand mixer cream butter and sugars (reserve the 1/4 cup for coating) for a couple of minutes until they are well incorporated and the mixture is light and airy. Add in the egg and continue mixing another 2 minutes. Add in the molasses and mix until incorporated. Gradually add in dry ingredients, mixing for a few seconds after each addition. Chill dough for 30 minutes (or up to 3 days). Place the remaining 1/4 cup of sugar in a small bowl. Once your dough is chilled preheat your oven to 350F/175C. Using a 1.5 tablespoon cookie scoop or two spoons, scoop balls and roll them in the sugar ensuring that all sides are coated. Place on a parchment lined baking sheet, leaving room for spreading. Bake 7-9 minutes, removing from the oven as soon as the bottoms are golden brown. Move to a wire rack to cool completely. This recipe makes approximately 28 cookies, depending on the size of your scoops. These cookies will keep for up to 5 days, but they can also be frozen, baked or unbaked.
Freezing instructions:
a. You can freeze your baked cookies in a freezer tight bag or container for up to 30 days. Allow to thaw for 1 hour.
b. Freeze your unbaked sugar coated cookie dough balls. Place on a pan or plate and freeze for 30 minutes. Transfer to a freezer tight bag or container. These can be frozen for up to 3 months. Remove from the freezer 30 minutes before baking. Bake as indicated above.
If you have enjoyed this video let me know down below! Subscribe so that you don't miss out on any of the upcoming videos in our 12 days of Christmas cookies 2021 series!
12 days of Christmas cookies 2021
Chewy ginger molasses cookies :
Chewy chocolate coconut cookies:
Snickerdoodles :
Jam thumbprints :
Peppermint brownie cookies :
White chocolate cranberry cookies :
Slice and bake shortbread :
Lemon sugar cookies :
Chocolate crinkle cookies :
Peppermint meringues :
Gingerbread cut out cookies :
Chocolate walnut shortbread :