How To make Homemade Slice & Bake Gingersnap Cookies
2 c Vegetable shortening
3 c Sugar
3 Eggs
3/4 c Molasses
6 c Unbleached flour
2 tb Baking soda
1 ts Salt
2 tb Ground ginger
1 tb Ground cinnamon
Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream shortening and sugar. Beat in eggs and molasses; set asid= e. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Sti= r flour mixture into egg and butter mixture; blend well. = Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. W= rap rolls in waxed paper. Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare cookies: Slightly thaw one roll of gingersnap cookie dough. Pl= ace some granulated sugar in a bowl. Preheat oven to 350=B0. Cut the doug= h into 1 1/3" thick slices; cut each slice into a ball and roll the balls i= n granulated sugar. Arrange balls on ungreased cookie sheets, placing abo= ut 1 1/2" apart to allow for spreading. Bake for about 8-10 minutes, or un= til set around the edges and cracked on tops. Remove from oven and cool. = Makes about 30-36 cookies. Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies. -----
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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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How To Make Ginger Snap Cookie By Andre.H
My Son baked this cookie with my help.
These cookies are not too sweet and not too much gingery! just perfect for kids that do not like too much spice, and good for them that does not have too much sugar too. Hope you like it.
I found out when I made the dough it was too greasy, but the end result was perfect.
Ingredients
2 cups all-purpose flour
2 teaspoon baking powder
¼ teaspoon salt
2 teaspoon ground ginger
1/2 teaspoons ground cloves
1 teaspoons ground cinnamon
1 Cup brown sugar
3/4 cup vegetable oil
¼ cup maple syrup
1 extra-large egg, at room temperature
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking powder, cinnamon, cloves, and salt. Set aside.
In a bowl beat the egg, and then stir in the maple syrup. Gradually stir the sifted ingredients into the syrup mixture. Shape dough into walnut sized balls and place them 2 inches apart onto an ungreased cookie sheet (parchment paper), and flatten slightly or you can shape them with the cookie cutter.
Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Mix It Up Monday - Slice and Bake Cookies
Slice And Bake Cookies
Chocolate Chip Cookies
2 cup butter or margarine
1 1/3 cups sugar
1 2/3 cups packed brown sugar
1 tbsp vanilla
4 eggs
5 1/2 cups all-purpose flour
2 tsp salt
2 tsp baking soda
2 cups chocolate chips cup chopped nuts
Cream together butter and sugars.
Add vanilla and eggs and beat until light and fluffy. In a seperate bowl mix together flour, salt and baking soda. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on ungreased cookie sheet 1 1/2 inches apart. Bake at 350 degrees for 10 minutes until browned around the edges.
Gingersnap Cookies
2 cups vegetable shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups all-purpose flour
2 tbsp baking soda
1 tsp salt
2 tbsp ground ginger
1 tbsp ground cinnamon
Cream shortening and sugar together. Beat in eggs and molasses. In a seperate bowl, combine the last 5 ingredients. Gradually stir flour mixture into egg mixture until blended.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 1/2 inch slices. Cut each slice in half. Roll each half into a ball. Roll each ball in sugar. Place on undgreased cookie sheet 1 1/2 inches apart. Bake at 350 degrees for 8 to 10 minutes until set around the edges with cracked tops.
Peanut Butter Cookies
2 cups vegetable shortening
2 cups sugar
2 cups packed brown sugar
2 cups creamy or chunky peanut butter
2 tsp vanilla
4 eggs
5 cups all-purpose flour
4 tsp baking soda
Cream together butter and sugars and peanut butter. Beat in vanilla and eggs until light and fluffy. In a seperate bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on ungreased cookie sheet 1 1/2 inches apart. Use fork tines to press flat with criss-cross marks on top. Bake at 350 degrees for 8 to 10 minutes until browned around the edges.
Oatmeal Cookies
2 cups butter or margarine
2 cups sugar
2 cups packed brown sugar
2 tsp vanilla
4 eggs
4 cups all-purpose flour
5 cups rolled oats
1 tsp salt
2 tsp baking soda
2 tsp baking powder
3/4 cup chopped nuts
1 to 2 cups raisins
Cream together butter and sugars.
Add vanilla and eggs and beat until light and fluffy. In a seperate bowl mix together flour, oats, salt and baking soda and baking powder. Stir flour mixture into egg mixture until blended. Stir in nuts and raisins.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on greased cookie sheet 1 inches apart. Use fork tines to press flat with criss-cross marks on top. Bake at 350 degrees for 10 to 12 minutes until browned around the edges.
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Making Christmas Cookies With My Family
We love Christmas cookies! Lachlan, George, and Brian loved making (and eating) all these holiday cookies! Every year we make cookie boxes to give friends as holiday gifts! They might not all look perfect but they're made with love from my family! Happy Holidays!!
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Soft and Chewy Gingersnap Cookies {Best Christmas Cookies}
These Soft Gingersnap Cookies are a holiday favorite. They are soft and chewy, simple to make, and flavored with just the right amount of molasses, ginger, and cinnamon.
⭐️ ⭐️⭐️⭐️⭐️
More of the Best Cookies!
⭐️ Doubletree Cookies
⭐️ 3 Ingredient Cake Mix Cookies
#christmascookies #cookies #gingersnapcookies
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Holiday-Spiced Gingersnap Slice 'n' Bakes | Christmas Cookies
These cookies are infused with a medley of holiday spices like cinnamon, nutmeg, and cloves.
Ingredients:
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup
2 teaspoons ground cinnamon
1 1/4 teaspoons kosher salt
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup chopped crystallized ginger
1 large egg, lightly beaten
1/2 cup turbinado sugar (such as Sugar in the Raw)
Recipe:
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