Ginger Snap Biscuits. Easy to make and so delicious.
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Easy Gingersnap Cookies - How to Make Crispy or Chewy Gingersnaps
Learn how to make Easy Gingersnap Cookies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Gingersnap Cookies recipe.
Professional Baker Teaches You How To Make GINGERBREAD COOKIES!
Gingerbread Crinkle Cookies are the perfect sweet snack for your Perfect Thanksgiving, and Chef Anna Olson is here to show you how to bake these delectable holiday treats! Follow along with the recipe below!
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Ingredients
1/2 cup (115 g) unsalted butter, at room temperature
1 cup (200 g) packed light brown sugar
1 large egg, at room temperature
1/2 cup (130 g) fancy molasses
2 1/2 cups (375 g) all-purpose flour
2 tsp (6 g) ground ginger
1 1/2 tsp (4 g) ground cinnamon
1/2 tsp (2 g) baking soda
1/4 tsp (1 g) fine sea salt
1/4 tsp (1 g) ground cloves
1/4 tsp (1 g) ground nutmeg
1/2 cup (100 g) granulated sugar
Icing sugar, for rolling
Directions
1. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
2. Cream the butter and brown sugar in a large mixing bowl by hand for 1 minute, until lighter in colour and smooth. Beat in the egg, then the molasses.
3. In a separate bowl, sift the flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg together. Add all at once to the butter mixture, stir until evenly blended, then stir in the granulated sugar just until combined.
4. Use a small ice cream scoop or 2 teaspoons to shape the batter into balls. Roll the balls in the icing sugar to generously coat and place them on the baking trays, 2 inches (5 cm) apart. Press down on the cookies with the palm of your hand to flatten slightly.
5. Bake for 10 to 12 minutes, until they have puffed up and appear set at the edges. Carefully smack the tray down on the counter to deflate the cookies (for the crackle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
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Gingersnaps
You'll love these perfectly crisp and chewy gingersnap cookies, they basically taste like Christmas! Every holiday cookie platter needs some of these easy to make and delicious cookies.
RECIPE:
Gingersnaps are one of my favorite holiday treats. Not too sweet, perfectly spiced, and they have a great texture. I roll them in cinnamon sugar before baking but you can enjoy them plain or flatten/roll them out then drizzle with a glaze or royal icing after baking.
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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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VLOG: Autumn Afternoon Tea | Gingersnap Cookies Recipe
Hello, everyone! In this episode I'm preparing an Autumn Afternoon Tea. Please join me as I light a fire, assemble sandwiches, and bake some delicious Gingersnap Cookies!
Wooden Tea Tray
My Afternoon Tea Playlist:
Apple-Cranberry Scones Recipe:
Gingersnap Cookies
Ingredients for about 45 2-inch-diameter cookies
Make-ahead note: The cookie dough can be formed and frozen. Bake it off at your leisure!
The dry ingredients:
1 2/3 cups (236g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
A pinch (about 1/4 teaspoon) black pepper
The wet ingredients:
1/2 cup (113g) salted or unsalted butter, melted
1/2 cup (100g) granulated sugar
1/4 cup (50g)
The yolk from a large egg
1/2 teaspoon pure vanilla extract
2 tablespoons unsulphured molasses
2 tablespoons whole milk
For coating the cookies:
1/2 cup granulated sugar -- put this in a zip-lock bag
Preheat the oven to 315°F (157°C).
In a medium bowl, whisk together the dry ingredients.
In a large bowl, beat together the wet ingredients with a spatula.
Add half of the dry mixture to the wet, and stir with a spatula to combine. Then stir in the remaining dry mixture. The dough should be quite stiff.
Form teaspoon-size cookies (a 1-inch-diameter cookie scoop is helpful here), roll them into balls, and put them, 6-7 at a time, in the bag of sugar. Shake the bag to insure the dough balls are coated. Then arrange the balls 2 inches apart on parchment-lined baking sheets (15 balls per baking sheet).
Bake in the preheated oven until the balls of dough flatten, and their outer edge turns crisp -- 18-20 minutes. For cookies that are crisp throughout, bake for 20-22 minutes.
Transfer the cookies to wire racks to cool. Cookies will continue to crisp as they cool to room temperature.