Holiday-Spiced Gingersnap Slice 'n' Bakes | Christmas Cookies
These cookies are infused with a medley of holiday spices like cinnamon, nutmeg, and cloves.
Ingredients:
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup
2 teaspoons ground cinnamon
1 1/4 teaspoons kosher salt
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup chopped crystallized ginger
1 large egg, lightly beaten
1/2 cup turbinado sugar (such as Sugar in the Raw)
Recipe:
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Ginger molasses cookies recipe | 12 days of EASY Christmas cookies (Day 1)
Today we are making delicious and easy ginger molasses cookies! This is the first easy cookie recipe in our 12 days of Christmas cookies 2021 series! These easy ginger cookies have the perfect balance of warm spices and a soft chewy texture. The sugar coating adds just the right amount of crunch. It's easy to see why these are one of my most popular Christmas cookie recipes! The best part of these easy ginger molasses Christmas cookies is that the dough can be frozen for up to 3 months which allows you to prepare these cookies far in advance!
Chewy ginger molasses cookie recipe
Ingredients:
2+1/4 cups all purpose flour 290g
1/2 tablespoon ground ginger 5g
1 teaspoon cinnamon 2.5g
1/4 teaspoon cloves 1g
1/2 teaspoon fine sea salt 1g
3/4 teaspoon baking soda 3g
3/4 cup softened butter 170g
1/2 cup granulated white sugar 100g (+1/4 cup 50g for coating)
1/2 cup packed brown sugar (light or dark) 90g
1 large room temperature egg 50-60g
1/4 cup dark molasses 30g
Directions:
In a medium bowl combine flour, spices, baking soda and salt, whisking to combine. In the bowl of a stand mixer or a large bowl if using a hand mixer cream butter and sugars (reserve the 1/4 cup for coating) for a couple of minutes until they are well incorporated and the mixture is light and airy. Add in the egg and continue mixing another 2 minutes. Add in the molasses and mix until incorporated. Gradually add in dry ingredients, mixing for a few seconds after each addition. Chill dough for 30 minutes (or up to 3 days). Place the remaining 1/4 cup of sugar in a small bowl. Once your dough is chilled preheat your oven to 350F/175C. Using a 1.5 tablespoon cookie scoop or two spoons, scoop balls and roll them in the sugar ensuring that all sides are coated. Place on a parchment lined baking sheet, leaving room for spreading. Bake 7-9 minutes, removing from the oven as soon as the bottoms are golden brown. Move to a wire rack to cool completely. This recipe makes approximately 28 cookies, depending on the size of your scoops. These cookies will keep for up to 5 days, but they can also be frozen, baked or unbaked.
Freezing instructions:
a. You can freeze your baked cookies in a freezer tight bag or container for up to 30 days. Allow to thaw for 1 hour.
b. Freeze your unbaked sugar coated cookie dough balls. Place on a pan or plate and freeze for 30 minutes. Transfer to a freezer tight bag or container. These can be frozen for up to 3 months. Remove from the freezer 30 minutes before baking. Bake as indicated above.
If you have enjoyed this video let me know down below! Subscribe so that you don't miss out on any of the upcoming videos in our 12 days of Christmas cookies 2021 series!
12 days of Christmas cookies 2021
Chewy ginger molasses cookies :
Chewy chocolate coconut cookies:
Snickerdoodles :
Jam thumbprints :
Peppermint brownie cookies :
White chocolate cranberry cookies :
Slice and bake shortbread :
Lemon sugar cookies :
Chocolate crinkle cookies :
Peppermint meringues :
Gingerbread cut out cookies :
Chocolate walnut shortbread :
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!
RECIPE:
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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
Make-Ahead Cane Syrup Slice 'n' Bake Cookies | Christmas Cookies
Perfect for last-minute company, this dough can be stored in the refrigerator up to 1 week, or frozen up to 1 month. But, we have to warn you: These little sweets are so tempting, you'll probably want to bake them all at once!
Ingredients:
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup
1 1/2 teaspoons kosher salt
2 teaspoons vanilla extract
4 cups all-purpose flour
1 large egg, lightly beaten
1/2 cup turbinado sugar (such as Sugar in the Raw)
Recipe:
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Ginger Nut No Bake Slice #nobake #ginger #sweettooth
Ginger Nut No Bake Slice
Ingredients:
250 g Griffins Gingernut biscuits
80 g condensed milk
70 g + 50 g butter, divided
1 tbsp golden syrup
1 tsp ground ginger (optional)
200 g milk chocolate
Instructions:
Grease and line a 20cm (8) square cake tin.
Place Griffins Gingernut biscuits in a food processor, pulse them into crumbs, and set them aside.
In a large microwave-safe bowl, melt 70g of butter. Add condensed milk, ground ginger (if using), and golden syrup. Mix until well combined.
Stir in the biscuit crumbs, ensuring everything is well incorporated. Press this mixture into the base of your prepared tin and chill in the fridge to set.
Meanwhile, in another microwave-safe bowl, combine the milk chocolate and the remaining 50g of butter. Microwave in 30-second bursts (stirring in between) until the chocolate is smooth and fully melted.
Pour the melted chocolate evenly over the biscuit layer, smoothing the top.
Refrigerate for at least 2 hours or until fully set.
Follow @freshfastnz on Instagram or visit fresh.co.nz for more recipe inspiration.