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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Classic Gingerbread Cookies Recipe
These classic Gingerbread Cookies are perfectly spiced, perfect for decorating, and easy to make! Soft in the middle with crisp edges, you can cut these Christmas cookies into gingerbread men, Christmas trees, snowflakes, and more! I love all the holiday spices and decorating them is one of my favorite things to do!
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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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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.
EASY GINGER COOKIES | Ginger Cookie Recipe
Episode 19: We will have fun in this episode while Michelle, and her son Evan, take us on a journey in their Slovenska Kuhinja. Evan takes the lead and demonstrates how to make traditional Holiday ‘Ginger Cookies’ that have been enjoyed for generations!
Ginger Cookies:
3/4 cups shortening
1/4 cup molasses
1 cup white sugar
2 eggs
2 + 1/2 cup’s all purpose flour
1/4 tsp salt
4 tsp’s baking powder
1 tsp of each: ground cinnamon, ground cloves & ground ginger
Roll into 1” balls. Place on an ungreased cookie sheet. Bake in a 350 degree oven for 12-15 minutes. They are done when the bottoms have nice light golden bottoms.
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How to Make the Best Ever Ginger Molasses Cookies (Better Than Starbucks!)
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BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
Ingredients
* 1 1/4 cup unsalted butter at room temperature
* 2 cups white sugar
* 2 eggs
* 1/2 cup molasses
* 4 cups all purpose flour
* 1/2 tsp salt
* 4 tsp baking soda
* 2 tsp ground cinnamon
* 1 tsp grated fresh ginger or powdered ginger
* 1/2 tsp ground cloves
* 1/3 cup white sugar for rolling
Instructions
* Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
* Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
* Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
* Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
* In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
* Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
* Cover the dough with plastic wrap and chill in the fridge for one hour.
* After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
* Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
* Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
* When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
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Gingersnap Cookies
This easy gingersnap recipe makes thin and crispy delicious cookies and are perfect to add to the holiday baking list! These gingersnap cookies are so good with hot tea or coffee anytime of the year, but especially in the fall and winter months since they are packed full of warm spices like ground ginger, cinnamon, nutmeg, and cloves. Feel free to add more or less of the spices in this recipe or you can use freshly grated ginger instead of ground ginger to really amplify the ginger flavor in these gingersnap cookies. Cardamom and allspice are also great options to use if you are out of any of these ground spices or do not like the flavor of them. Store these gingersnap cookies for up to one week at room temperature or freeze for one month.
Directions
1. Add unsalted room temperature butter, granulated sugar, and light brown sugar to a bowl of a hand or stand mixer and mix together until combined. Add one large egg
and unsulfured molasses. Make sure to use plain and unsulfured molasses and not black strap molasses as black strap molasses has a very bitter taste.
2. Add baking soda, salt, ground cinnamon, ground cloves, and ground ginger and mix together until combined. You can also use freshly grated ginger in this recipe instead of ground ginger, which will really bring out the ginger taste. Cardamom and Allspice are also great options to use in Gingersnap cookies.
3. Add the all-purpose flour and only mix until combined making sure not to over mix the dough. Only mix until the flour is combined as over mixing the dough will cause the dough to develop gluten, which will result in very flat and dense cookies. Scrape down the bowl as needed making sure anything stuck on the sides and bottom gets incorporated into the dough. Using a spatula or your hand mixer, give the dough a quick mix to make sure everything is mixed together.
4. In a small bowl, add granulated sugar or sanding sugar, and using a cookie scoop or your hands, scoop the dough into balls. Roll the dough in the granulated sugar or sanding sugar until completely covered.
5. Place the dough on a baking sheet lined with parchment paper, leaving enough room in between to allow them to spread. Place the tray in a 350 ° Fahrenheit preheated oven for around 10 minutes or until they start to turn a light brown around the edges and the tops start to crack. Store these cookies out at room temperature for up to one week or freeze for up to one month.
Ingredients
12 tbsp unsalted butter room temperature (1-1/2 sticks)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/3 cup unsulphered molasses (Grandma's Molasses brand)
1 large egg
1/4 tsp salt
2 tsp baking soda
2 tsp ground ginger (or freshly grated ginger)
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 1/4 cup all-purpose flour
Sugar Topping
1/2 cup granulated sugar or sanding sugar
Bake in a 350°F preheated oven for 10-12 minutes or until the edges start to turn a nice golden brown or the tops of the cookies start to crack.
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