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!!
How To Make Ginger Snap Cookie By Andre.H
My Son baked this cookie with my help.
These cookies are not too sweet and not too much gingery! just perfect for kids that do not like too much spice, and good for them that does not have too much sugar too. Hope you like it.
I found out when I made the dough it was too greasy, but the end result was perfect.
Ingredients
2 cups all-purpose flour
2 teaspoon baking powder
¼ teaspoon salt
2 teaspoon ground ginger
1/2 teaspoons ground cloves
1 teaspoons ground cinnamon
1 Cup brown sugar
3/4 cup vegetable oil
¼ cup maple syrup
1 extra-large egg, at room temperature
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking powder, cinnamon, cloves, and salt. Set aside.
In a bowl beat the egg, and then stir in the maple syrup. Gradually stir the sifted ingredients into the syrup mixture. Shape dough into walnut sized balls and place them 2 inches apart onto an ungreased cookie sheet (parchment paper), and flatten slightly or you can shape them with the cookie cutter.
Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Fruitcake Slice 'n' Bake Cookies | Christmas Cookies
A Christmas classic is remade without all the heft (or kitsch). You'll spread holiday cheer with this festive riff.
Ingredients:
1 cup candied fruit
1 teaspoon firmly packed orange zest
1 teaspoon loosely packed lemon zest
1/4 cup spiced or dark rum
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
3/4 cup chopped walnuts
Recipe:
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Mix It Up Monday - Slice and Bake Cookies
Slice And Bake Cookies
Chocolate Chip Cookies
2 cup butter or margarine
1 1/3 cups sugar
1 2/3 cups packed brown sugar
1 tbsp vanilla
4 eggs
5 1/2 cups all-purpose flour
2 tsp salt
2 tsp baking soda
2 cups chocolate chips cup chopped nuts
Cream together butter and sugars.
Add vanilla and eggs and beat until light and fluffy. In a seperate bowl mix together flour, salt and baking soda. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on ungreased cookie sheet 1 1/2 inches apart. Bake at 350 degrees for 10 minutes until browned around the edges.
Gingersnap Cookies
2 cups vegetable shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups all-purpose flour
2 tbsp baking soda
1 tsp salt
2 tbsp ground ginger
1 tbsp ground cinnamon
Cream shortening and sugar together. Beat in eggs and molasses. In a seperate bowl, combine the last 5 ingredients. Gradually stir flour mixture into egg mixture until blended.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 1/2 inch slices. Cut each slice in half. Roll each half into a ball. Roll each ball in sugar. Place on undgreased cookie sheet 1 1/2 inches apart. Bake at 350 degrees for 8 to 10 minutes until set around the edges with cracked tops.
Peanut Butter Cookies
2 cups vegetable shortening
2 cups sugar
2 cups packed brown sugar
2 cups creamy or chunky peanut butter
2 tsp vanilla
4 eggs
5 cups all-purpose flour
4 tsp baking soda
Cream together butter and sugars and peanut butter. Beat in vanilla and eggs until light and fluffy. In a seperate bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on ungreased cookie sheet 1 1/2 inches apart. Use fork tines to press flat with criss-cross marks on top. Bake at 350 degrees for 8 to 10 minutes until browned around the edges.
Oatmeal Cookies
2 cups butter or margarine
2 cups sugar
2 cups packed brown sugar
2 tsp vanilla
4 eggs
4 cups all-purpose flour
5 cups rolled oats
1 tsp salt
2 tsp baking soda
2 tsp baking powder
3/4 cup chopped nuts
1 to 2 cups raisins
Cream together butter and sugars.
Add vanilla and eggs and beat until light and fluffy. In a seperate bowl mix together flour, oats, salt and baking soda and baking powder. Stir flour mixture into egg mixture until blended. Stir in nuts and raisins.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on greased cookie sheet 1 inches apart. Use fork tines to press flat with criss-cross marks on top. Bake at 350 degrees for 10 to 12 minutes until browned around the edges.
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Ginger Snaps
A delicious recipe for Ginger Snap cookies. In our continuing effort to avoid processed foods, we like to make fresh cookies for our kids.
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