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 & Soft Ginger Snaps Christmas Cookies | Low-Carb | Dairy-free | Keto | Paleo | GF
✨???? Purchase my Bakerlita Cookbook here:
There are dozens of heavenly Christmas recipes, and 100's of amazing keto & paleo-approved recipes in my NEW Cookbook. It makes the most perfect Christmas Gift!
✨These festive Soft & Chewy Ginger Snaps (& Spicy) are featured in my Cookbook on page 55. These Christmas Cookies are most defiantly a must to bake for & with your friends and family.
These ginger snaps have a dairy-free option that is just as good as the dairy ones! This recipe is entirely sugar-free, grain-free, grain-free & (dairy-free) and the best part is you will never know that these ginger snaps are keto and paleo-friendly… They are nice chewy from the added collagen, with and a potent hit of SPICE that makes for a good ginger snap just like you would get at your local bakery!
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Andrea Witthoeft | Bakerlita
Gingersnap Cookies || Ginger Cookies || Fall Recipe || Murwa's Kitchen || MK
#gingercookies #gingersnaps #gingerbiscuits #fall #season #autumn #murwsskitchen #mk
INGREDIENTS:
Butter 6 tbsp
Dark brown sugar 1/2 cup
Egg yolks 2
Honey 2tbsp
Flour 1-1/2 cup
Ginger powder 1/2 tsp
Baking soda 1/2 tsp
My Other Recipes:
Pizza sauce ????
Blue lagoon mocktail ????
Chicken steak with white sauce ????
Nandos peri peri chicken n Rice ????
NYC Halal Guys Chicken n Rice ????
Creamy Pesto Chicken Pasta ????
Malai Tikka Boti with Homemade Chutney????
Marie biscuit Gulab Jamun ????
Homemade KitKat Bars ????
Pizza Samosa ????
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The Best Gingersnap Cookies
This cookie delivers everything that you love about a good gingersnap. The spicy heat of fresh ginger with just the right amount of sweetness and spice.
Gingersnap Cookies
Yields about 40 cookies
Oven 300℉, 148℃
In a medium-sized bowl, whisk together:
2½ cups of all purpose flour ( 300g plain flour)
2 teaspoons baking soda
1/2 teaspoon salt
In a 9 to 10 inch skillet over medium heat, melt
12 tablespoons of unsalted butter, 170g
as the butter melts, swirl the pan until foaming subsides and the butter solids are brown, about 3 to 4 minutes.
Pour the hot melted butter into a large bowl and immediately add:
2 tablespoons of ground ginger
2 tablespoons of freshly grated ginger
4 tablespoons of crystallized ginger, cut into a small dice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Set the butter mixture aside to cool slightly, about 2 minutes. Then add:
1¼ cup of dark brown sugar, 280g
(an additional video will show you how to make dark brown sugar if needed)
1/4 cup molasses or treacle, 85g
1 large egg plus one egg yolk
Mix molasses and eggs into the butter mixture, then add the flour and mix just enough to combine.
Place dough, covered into the refrigerator for an hour.
(At this point, the dough can be stored in the fridge for a couple of days, or frozen for about one month.)
Set up two cookie sheets with parchment paper. You will also need a plate containing 1/2 cup, 100g of granulated sugar.
Roll dough into 1 inch, or 2 cm balls, and roll each ball in the granulated sugar. 20 balls should fit on each cookie sheet.
Bake for 15 minutes, then rotate pans and bake for an additional 10 to 12 minutes, for a total baking time of 25 to 27 minutes. The cookies will be slightly brown along the edges. Slide the parchment with the cookies onto a cooling rack.
These cookies will be crisp on the edges and chewy inside. They can be stored in an airtight container for up to two weeks, but they won't last that long. ????
Enjoy!!
Gingersnap Cookies
In this video, you will see how to make Gingersnap Cookies.
Check out my channel for more Amazing Recipes:
Ingredients:
1 cup (2 sticks / 8 oz / 227 g) butter, softened
1/2 cup (3 1/2 oz / 100 g) sugar
1/2 cup (4 oz / 113 g) dark brown sugar
1 cup (12 oz / 340 g) molasses
3 1/4 cups (13 7/8 oz / 393 g) all-purpose flour
4 teaspoons ground ginger
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
How To Make Lemon-Rosemary Slice 'n' Bake Cookies | Cookie Recipe
See the full Christmas cookie countdown:
You'll love the bright, fresh flavor of these Slice 'n' Bake cookies.
Ingredients:
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup
1 tablespoon lemon zest
2 teaspoons minced fresh rosemary
1 1/2 teaspoons kosher salt
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1/2 cup cornmeal
Parchment paper
2 cups powdered sugar
Recipe:
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