Gingersnap Crust
Ditch the standard pie crust or graham crust and make this Gingersnap Crust instead! Ginger spiced and rich and buttery, it makes the perfect base for so many holiday pies! Ideal for pumpkin cheesecake and pumpkin chiffon pie!
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INGREDIENTS
►2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
►2 tablespoons granulated sugar
►½ teaspoon ground cinnamon
►6 tablespoons butter melted and cooled slightly
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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 :
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 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!!
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.
Gingersnaps with a Kick Recipe
This is a spicy gingersnap cookie recipe. If you like cloves, you'll like these.