Snappy, Crispy Gingersnap Cookies
This Gingersnap Cookie Recipe yields crisp, buttery, snappy cookies!
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RECIPE:
When I set out to make a Gingersnap Cookie recipe I wanted them to be classic. And classic Gingersnaps are crisp. They, well, snap when you break them. They crunch when you bite into them.
Ingredients
7 tablespoons unsalted butter melted and cooled until no longer warm to the touch.
1/2 cup granulated sugar 100g
1/4 cup dark brown sugar firmly packed (50g)
1/2 teaspoon vanilla extract
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Pinch ground black pepper 1/16 teaspoon
2 Tablespoons unsulphured molasses it should say “unsulphered” on the label
1 large egg yolk
2 Tablespoons whole milk
1 2/3 cup all-purpose flour 210g
1/2 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar for rolling
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Instructions
00:00 Introduction
00:18 Preheat oven to 315F (155C) and line baking sheets with parchment paper. Set aside.
00:25 In a large bowl, combine melted, cooled butter, sugars, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Stir well.
01:43 Add molasses, egg yolk, and milk and stir until completely combined.
02:15 In a separate bowl, whisk together flour, baking soda, and salt.
02:33 Gradually stir dry ingredients into wet until completely combined.
02:55 Scoop cookie dough into 2-teaspoon-sized portions. Roll between your palms until smooth and then roll through granulated sugar.
03:33 Transfer to prepared baking sheet, spacing cookies 2” apart.
03:47 Transfer to 315F (155C) oven and bake for 22 minutes.
03:56 Within a minute or two of cookies coming out of the oven, use the clean, flat, bottom of a glass to firmly press down on cookies to flatten.
04:20 Allow cookies to cool completely on baking sheet before enjoying. Once cooled they should be crisp and snappy (if the first batch isn’t crisp once cooled, bake subsequent batches for longer).
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Crown Royal Maple Cupcakes | Maple Cupcakes | Cream Cheese Icing | White Chocolate Ginger Snaps
Welcome to my channel! Below you will find the recipe for the Crown Royal Maple Infused Cupcakes!
CARAMEL SAUCE
1 Cup Granulated Sugar
7 TBS Butter (room temperature)
1/2 Cup Heavy Cream (room temperature)
Cook on medium low heat. Do not take your eyes off of the pan. Let cook until sugar is melted then add butter and mix well. Once fully incorporated add heavy cream and mix well. Strain and put in a heat resistant container to cool before using. Caramel sauce is extremely hot so if you choose to make, do so with caution!
GINGER SNAPS
Ginger Snaps
White Chocolate
Glazed Pecans
Put glazed pecans in food processor and finely grind. Melt white chocolate in double boiler. Once melted, dip half of the ginger snap in the chocolate then sprinkle with glazed pecans. Set aside to cool and solidify.
MAPLE CUPCAKES
1 1/2 Cups All Purpose Flour
1 Cup Dark Brown Sugar
1 Stick Butter (room temperature or slightly melted)
2 Eggs
3/4 TSP Baking Powder
3/4 TSP Baking Soda
3/4 TSP Salt
1/2 TSP Ground Cinnamon
1/2 TSP Ground Ginger
3/4 Cup Buttermilk
1/4 Cup Maple Syrup
1 TBS Vanilla Extract
Start by mixing the butter in the bowl. Next add the brown sugar. Mix well before adding eggs. Once eggs have been added, add half of the dry mixture. Once fully incorporated, add the wet mixture. Mix well before adding the rest of the dry mixture. Mix until smooth then finish by adding the vanilla extract.
Bake at 350 for 15-18 minutes (may vary)
Recipe makes 14-16 Cupcakes
Cream Cheese Icing Recipe in video below. Timestamp 10:35
Maple Ginger Cookies | Gingerbread Cookies Recipe | ASMR Baking
Maple Ginger Cookies | Gingerbread Cookies Recipe | ASMR Baking
I N G R E D I E N T S :
60 g Butter (Unsalted) | 1/4 cup
75 g Soft Brown Sugar | 1/4 cup + 2 tbsp
60 ml Maple Syrup | 1/3 cup
1 Egg
240 g Plain Flour | 2 cups
1/2 tbsp Ginger Powder
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Bake at 175 C for 12-15 mins.
Enjoy!
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#asmr #gingerbread #gingercookies #cookies #baking #recipe #gourmet #biscuits #maple
Simple Keto Coconut Flour Gingersnap Cookies (Nut Free And Gluten Free)
This video is designed to teach everyone how to make simple keto coconut flour gingersnap cookies. These cookies are low carb, keto friendly, nut free, gluten free, sugar free and diabetic friendly
Written recipe:
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Coconut flour:
Monkfruit sweetener:
Keto maple syrup:
#ketocookies #coconutflourcookies #ketodesserts
Maple Pear Cheesecake with Gingersnap Crust
This Maple Cheesecake is perfectly smooth and creamy, with bits of pear and ginger in the cheesecake for an amazing dessert! This maple cheesecake is sure to be a hit on your holiday dessert table or anytime you are craving cheesecake!
You can absolutely choose to leave out the pears and ginger root if you want a creamy and smooth cheesecake all the way through. I have added poached peaches that are soaked in a Bourbon Maple Sauce that make the perfect cheesecake topper!
If you are looking for a creative way to decorate this Maple Pear Cheesecake, check out my Candied Pears that look like Stained Glass at
The ingredients and quantities are shown here. The full written and printable recipe is available at globalbakes.com/maple-pear-cheesecake/
For the Poached Pears & Ginger Root:
2 to 3 pears, Bosc or Bartlett preferred, peeled and cored
480 mL (2 cups) water
400 grams (2 cups) granulated sugar
1 inch piece of fresh ginger root, peeled and diced
1 teaspoon ground cinnamon
For the Bourbon Maple Sauce:
240 mL (1 cup) REAL maple syrup
2 tablespoons butter, softened and cut in small pieces
60 mL (1/4 cup) heavy cream
1/4 teaspoon sea salt
1/2 to 1 tablespoon bourbon to taste
For the Gingersnap crust:
170 grams gingersnap crumbs
2 tablespoons granulated sugar
1 tablespoon brown sugar
70 grams (5 tablespoons) butter, melted and cooled
For the Cheesecake:
680 grams (3 8-ounce blocks) cream cheese, full fat, at room temperature
125 grams (5/8 cup) brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, at room temperature
125 grams (1/2 cup) sour cream, at room temperature
80mL (1/3 cup) real maple syrup
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GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
INGREDIENTS:
150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour
COOKING METHOD:
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
#cookiesrecipe #gingerbreadcookies #christmascookiesrecipe
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