How to Make Gingersnap cookies/ Mama Bois Kitchen
I hope you enjoy this simple ginger cookies recipe
Ingredients
2 sticks salted butter
½ cup brown sugar
½ cup granulated sugar
2 1/4 Tablespoons ground ginger
1 egg
⅓ cup molasses
2 ¼ all purpose flour
2 tsp of baking soda
¼ tsp allspice
1 teaspoon cinnamon
Follow the instructions in the video
If you want soft cookies bake them for 13 minutes
Hard cookies bake them for 15 minutes
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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.
Gingersnap Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Gingersnap Cookies. Gingersnap Cookies are a highly addictive, sugar coated cookie that gets its chewy texture and spicy flavor from adding brown sugar, molasses, and ground spices (cinnamon, ginger and cloves) to the batter. The longer you bake Gingersnaps, the more crispy they become, and while these are perfect with coffee, kids love this American favorite with a tall glass of milk.
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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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GINGER SNAPS - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making GINGER SNAPS. See recipe below to these delicious cookies!
Special thank you to Trixie and Cynthia for giving us their moms recipe an old family recipe!
To view & download the full recipe, please view it here on our website:
Our cookbooks link:
Ingredients:
1 cup soft butter or margarine ½ cup brown sugar
1 tsp baking soda 2 tbsp ginger or to taste
3 cups all-purpose flour 1 tsp cinnamon ½ cup molasses 2½ tsp baking powder
Method:
2 tbsp white course sugar, candy ginger or confectioners sugar for garnish
Makes about 45 cookies;
Method:
In a medium bowl add, butter, brown sugar and cream together by hand or blender. Add ground ginger and cinnamon, continue folding into mixture.
In a measuring cup add molasses and baking soda stir to dissolve, let foam, pour into creamed butter mixture.
Add in one cup of sifted all-purpose flour at a time, with baking powder and mix together by hand or mixing hook, until all used.
More flour if needed to form a dough ball.
Remove half of the dough from bowl onto a piece of clear wrap on the counter top. Rolling into a log, cover with clear wrap then put the rolled dough into the fridge for 30 minutes to cool butter.
Remove from fridge when ready to use.
Line cookie sheet with parchment paper, then unwrap dough and cut in ¼” or less in slices and place on parchment paper about one inch apart… or roll in balls and flatten on pan to make thin cookies.
After top cookies with a sprinkle of course white sugar, candy ginger.
Preheat oven to 350ºF, place cookie sheet in oven and bake for 12 to 15 minutes, depending on your oven.
Then remove from oven let completely cool down, cookies may touch when baked, use spatula to separate them. Then you can sprinkle powdered sugar over top if you wish.
Bonita’s Tips:
Add more ginger if you like the cookies to be more spicier.
Leave plain or sprinkle with powdered sugar after they are cold to room temp.
Freeze dough if not all used, until ready to make more. Also freeze cookies and remove when ready to serve them.
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
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