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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Crispy Snappy Gingersnaps | The best & addictive gingersnap cookies !
The Christmas season wouldn't be complete without gingersnap cookies.
These thin, crispy, snappy and extremely delicious gingersnaps are packed with a perfect spice balance without being overwhelming. Whenever you break this gingersnap in half, it snaps! This is one of our absolute favorite kinds of gingersnaps. If you are a fan of crispy gingersnap cookies, this is the recipe for you!
**FOR THIS FULL WRITTEN RECIPE, INSTRUCTIONS,TIPS/NOTES PLEASE VISIT :
Ingredients
1 ½ Cup All-Purpose Flour ( add extra 2 ½ - 3 tablespoons if dough is wet)
2 Teaspoons Ground Cinnamon Powder
2 Teaspoons Ground Ginger Powder
⅛ Teaspoon Allspice Powder
1 Teaspoon Baking Soda
½ Cup Salted butter (room temperature)
¼ Teaspoon Salt (*If using unsalted butter)
⅔ Cup White Granulated Sugar
¼ Teaspoon Vanilla Extract
1 Large Egg
2 ½ Tablespoons Molasses
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#Gingersnaps #Gingersnapcookies #CrispyGingersnap #ChristmasCookies #ChristmasCookiesRecipe #Cookies #Recipe #ChristmasBaking #Cinnamon #Ginger #AllSpicePowder #CrunchyCookies #HomemadeGingersnap #HomebakedGingersnap #ChristmasBakingIdeas #EasyCookies #Yummy #ThinCookies #mbcreativekitchen
The perfect gingersnap cookies recipe for the holiday season
These classic gingersnap cookies are the perfect mix of sweet and spicy, and they’re always a hit with fans of autumn flavors. The soft cookies are a seasonal favorite that is right out of Grandma’s recipe box.
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Grab the full, printable recipe on my blog:
INGREDIENTS
2 ¼ cups all-purpose flour
2 tablespoon cornstarch
1 tablespoon gingerbread spice blend
¼ teaspoon gingerbread spice blend
1 ½ teaspoons baking soda
½ teaspoon salt
¼ cup granulated sugar
1 cup light brown sugar
½ cup unsalted butter, room-temperature
1 large egg, room-temperature
¼ cup unsulphured molasses
1 teaspoon vanilla extract
INSTRUCTIONS
In a medium bowl combine the all-purpose flour, cornstarch, 1 tablespoon gingerbread spice blend, baking soda and salt. Set aside.
In a small bowl add the granulated sugar and remaining ¼ teaspoon gingerbread spice blend. Stir to combine. Set aside
In a large mixing bowl beat together the light brown sugar and room-temperature butter, using a handheld mixer on medium-low speed, until the butter is light and fluffy.
To the butter mixture add the egg and beat until fully incorporated.
Next, add the unsulphured molasses and vanilla extract and beat just until all the ingredients are fully combined.
Slowly add the flour mixture to the butter mixture while mixing the dough on low speed. Make sure to scrape down the sides of the bowl as needed when adding the flour mixture. Stop mixing as soon as all the flour has been incorporated. You do not want to over mix your cookie dough.
Using a 1 ½ inch (or 1 ½ tablespoon) cookie scoop, scoop out the gingersnap cookie dough and gently roll each one into a ball, being careful not to compact the dough, then roll each dough ball into the reserved bowl of spiced sugar.
Place the cookie dough balls onto a parchment, or silpat, lined tray and repeat until all the gingersnap cookie dough balls have been rolled in the spiced sugar.
Refrigerate the cookie dough for two hours.
Preheat the oven to 350* F. Line a large baking tray with parchment paper.
Place 8 cookies onto the baking tray. Allow 1 to 2 inches between each cookie.
Bake the gingersnap cookies, on the center rack of your oven, for 10 to 12 minutes or until the center is set and the edges are just barely brown.
Repeat until all the cookies are baked.
Allow the gingersnap cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely on the counter before serving or storing.
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Chewy Molasses Cookies | Holiday Spice Ginger Cookies
I make these soft and chewy Molasses or AKA Crackle Gingerbread Cookies every year around the holidays! Let me tell you THEY GO QUICKKKK So this is why I make them in BIG batches!!
In this video I make 2 batches which is about 90 cookies (2 Diameter). Feel free to half the recipe if you only need about 40 cookies. Store up to 1-2 weeks in the fridge if needed. They keep on the counter fine as well.
TIPS:
Soft and Chewy Cookies- Bake for 10mins
Crispy & Crunchy Cookies (like Gingersnaps) - Bake for 12mins
Use light brown sugar
Ingredients ( 2 Batches ~ 90 Cookies)
4 1/2 Cups Flour
4 1/2 Tsp Ground Ginger
2 1/2 Tsp Cinnamon
1/2 Tsp Ground Cloves
1/2 Tsp Nutmeg
2 1/2 Tsp Baking Soda
1 Tsp Salt
1 1/2 Cup Unsalted Butter (softened)
1 Cup White Sugar
1 Cup Light Brown Sugar (make sure its light brown)
2 Eggs (room temp)
2/3 Cup Fancy Molasses
Rolling
1/2 Cup White Sugar
1/4 Cup Sprinkles ( i used clear chunky sprinkles)