Triple Ginger Snaps (just like Trader Joe’s)
Triple Ginger Snaps (just like Trader Joe’s)
00:00 Intro
00:50 Ingredient Prep
02:56 Making the Dough
05:04 Shaping the Cookies
06:12 Baking the Cookies
Inspired by a recipe from Love and Olive Oil
Makes about 80 cookies (1.5 inches in diameter)
1 large egg plus 1 large egg yolk, at room temperature
320g unbleached all-purpose flour
2 teaspoons baking soda (10g)
2.8g salt (1 teaspoon Diamond Crystal Kosher or ½ tsp table salt)
1 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom (optional)
1/2 tsp nutmeg (optional)
28g finely grated fresh ginger (from 2-3 inch piece)
80g finely chopped crystalized ginger
170g unsalted butter (1.5 sticks)
255g dark brown sugar
57g molasses
granulated sugar, for rolling
Ingredient Prep:
Put the egg and the yolk into a small bowl and bring to room temperature.
In a bowl, whisk together flour, baking soda, and salt; set aside.
Measure out all the spices, grate the fresh ginger, and chop candied ginger.
Making the Dough:
Melt the butter in a small pot set over medium heat. Cook until the butter is brown, whisking frequently. Transfer brown butter to the bowl of a mixer and whisk in the dry spices. Let cool for about 2 minutes. Add brown sugar, molasses, and fresh ginger. Mix with a paddle attachment on medium speed until all the sugar is broken up and the mixture is creamy. Add the egg and the yolk and mix on medium speed until absorbed. Add the flour mixture and mix on low until no dry flour remains. Mix in the crystallized ginger. Cover with plastic wrap and refrigerate until firm, about 2 hours, but longer is fine.
Shaping the cookies:
Divide the dough into 10g pieces and shape into balls as shown in the video. The balls can be frozen for future use or baked right away. To freeze: put in the freezer on a baking sheet for 2 hours, then collect into a freezer bag and store in the freezer until needed.
Baking the cookies:
Preheat the oven to 300F (150C) with the racks in the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Coat the dough balls in granulated sugar. Arrange balls on prepared baking sheets, leaving 2 inches of space between them. A half sheet (18x13 inches) will fit about 14 balls. Place 2 baking sheets in the oven. Bake for 10 min. Rotate top to bottom and front to back. Bake until the cookies just begin to darken around the edges, 10 more minutes (12 if starting from frozen). Transfer to a wire rack and cool completely. Repeat with remaining dough. Store in an airtight container. Cookies will keep up to 2 weeks.
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The BEST Chewy Gooey MOLASSES COOKIES Ever!!
These are the BEST ever molasses cookies you will ever make.... we have been making them for many many years and they are by far the most delicious... give them a try... recipe: 1 Cup brown sugar, 3/4 cup shortening, 1/4 cup blackstrap molasses, 1 large egg, 2 1/4 cup organic flour, tsp baking soda, 1 tsp cinnamon, 1tsp ground ginger, 1/2 tsp Cloves, 1/4 tsp salt, mix all ingredients together roll into balls coat with sugar bake at 325 for 10 to 12 minutes.
Easy Christmas Ginger Molasses Cookies recipe!!!
This recipe is for 55 cookies!
*bloopers at the end
It's my favourite time of year!
These ginger cookies are so delicious! Every time I make these I think of that special time in Germany with my beautiful German friends visiting the Christmas markets! I hope you love these as much as me.
Go ahead and make them all and store half in the freezer- they freeze and defrost really well.
These make great little treats for your loved ones and friends.
Ginger Molasses Cookie Recipe
1/2 cup butter (room temp)
2 cups white sugar
2 extra large eggs or 3 regular (room temp)
1/2 cup molasses
4 cups flour
1 tbsp baking soda
2 Tbsp cinnamon
4 tsp ginger (heaping)
1 tsp nutmeg
1/4 tsp cloves (ground)
1 tsp salt
(Sugar for rolling balls as much as needed)
Beat butter and sugar together until creamy, scraping down as you go. Add eggs one at a time.
Add molasses, blend again.
Add in 3 cups flour, a little at a time. Just until blended. The last cup of flour, add in all remaining spices, whisk and then add to remaining mixture. Try not to mix too long, just until blended.
Using a small cookies scoop, slightly smaller than a golf ball, roll into balls.
Roll each ball into sugar, coating each one
Fits 12 on a small baking sheet.
Bake at 385 for 12 minutes ONLY!
DO NOT OVER-BAKE or you will have Christmas hockey pucks! Lol
Makes 55 cookies!
Great idea for a Christmas gift!
May you truly feel blessed this Christmas
and know that God in Heaven loves you so and that you are not alone.
Merry Christmas my beautiful friends!
Xo Rebecca
Camera/director- Osvaldo Sepulveda
My Nails are by Top Nails on the Danforth, Toronto
music in this video
ginger molasses cookies ????????
Chewy Molasses Cookies
These chewy ginger molasses cookies are soft, sweet, and unbelievably good.
Here's the recipe:
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Ginger Molasses Cookies
My favorite Christmas cookies. These easy to make cookies are soft, chewy and filled with spice.
#christmascookies #cookies #gingercookies
Preheat the oven to 350 degrees F.
Line 2 sheet pans with parchment paper.
Ingredients
• 2 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 1/2 teaspoon ground allspice
•1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 cup margarine
• 1 egg
• 6 tablespoons molasses
• 1/2 cup granulated sugar (for rolling)
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