Best Gingersnap Cookies Recipes

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GRANDMA'S GINGERSNAP COOKIES



Grandma's Gingersnap Cookies image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 30

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  • Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g

GINGERSNAP COOKIES (SOFT & CHEWY)



Gingersnap Cookies (Soft & Chewy) image

These are the ultimate soft and chewy Ginger Snap cookies! I constantly get requests and compliments on these cookies. I received this recipe from a friend and I have doubled and tripled this recipe for larger batches. These cookies freeze excellent. Enjoy!

Provided by Katherine in Alberta

Categories     Dessert

Time 25m

Yield 24 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup white sugar
1 cup margarine or 1 cup butter
1 egg
1/4 cup molasses
1/4 cup sugar, on a plate for later

Steps:

  • Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
  • In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
  • Add the dry ingredients and mix by hand.
  • Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
  • On a plate put at least a 1/4 cup of sugar.
  • Then roll the balls into the sugar.
  • Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.

GINGERSNAP COOKIES



Gingersnap Cookies image

I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.

Provided by Anonymous

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 36

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 egg
¼ cup molasses
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
  • Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
  • Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
  • Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g

GLUTEN-FREE GINGERSNAP COOKIES



Gluten-Free Gingersnap Cookies image

I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free gingersnaps are the best cookie I've ever made, and I might even go as far to say my new favorite cookie of all time! They are made with nut and oat flours and pack a serious flavor punch, thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think crispy outside and soft inside. These are exactly that!

Provided by Isabel Carlisle Storolis

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h30m

Yield 25

Number Of Ingredients 18

¾ cup unsalted butter, softened
½ cup brown sugar
½ cup unbleached cane sugar
1 egg
¼ cup blackstrap molasses
1 teaspoon vanilla extract
1 cup oat flour
½ cup almond flour
⅓ cup coconut flour
1 (1/4 inch thick) slice fresh ginger, grated
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ cup unbleached cane sugar, or as needed
½ teaspoon ground cinnamon, or as needed
¼ teaspoon ground nutmeg, or as needed

Steps:

  • Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
  • Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
  • Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd as they will flatten and spread.
  • Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 13 g, Cholesterol 22.1 mg, Fat 7.6 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 57.2 mg, Sugar 7.9 g

GINGERSNAP COOKIES (THIN & CRISPY)



Gingersnap Cookies (Thin & Crispy) image

Yummy gingersnap cookies for those who like them thin and crispy. A modification on a recipe from SimplyRecipes.com. Prep time includes freezing time; amount of cookies produced will depend on how thinly they are sliced.

Provided by strawberrybird

Categories     Dessert

Time 8h15m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, softened
1 1/4 cups sugar
1/4 teaspoon vanilla extract
1 egg
1/4 cup molasses
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 pinch ground black pepper

Steps:

  • Beat butter and sugar together until light and fluffy.
  • Add vanilla and eggs and mix until well blended.
  • Add molasses and mix until well blended.
  • Sift remaining ingredients together in a separate bowl.
  • Add dry ingredients to butter mixture in two batches, stirring until just combined.
  • Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
  • Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
  • Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.

GINGERSNAP COOKIES



Gingersnap Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 36 cookies

Number Of Ingredients 11

1 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking soda
Pinch of baking powder
Pinch of kosher salt
1/4 teaspoon cinnamon
1 teaspoon ground ginger
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup sugar, plus some for sprinkling
1 large egg
1/4 teaspoon pure vanilla extract
2 tablespoons molasses

Steps:

  • Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla, and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
  • Place the dough on parchment paper and roll out into an 8-inch-long X 1 1/2-inch-wide log. Freeze until firm, up to 2 hours.
  • Preheat the oven to 350 degrees.
  • Slice the log into 1/4-inch rounds, place on a baking sheet 1/2 inch apart, and sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack.

SOFT GINGERSNAP COOKIES



Soft Gingersnap Cookies image

Assures Shonna Lee Leonard of Lower Sackville, Nova Scotia. "These soft, cake-like spice cookies are delightfully old-fashioned, which makes it hard to believe they're low in fat."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup egg substitute
1/2 cup sugar
1/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup molasses

Steps:

  • In a bowl, combine flours, baking soda, cinnamon, cloves, ginger and salt. Combine the egg substitute, sugars, oil and molasses; mix well. Add to dry ingredients; mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coating with cooking spray. Bake at 350° for 8-10 minutes or until cookies spring back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 62 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 93mg sodium, Carbohydrate 11g carbohydrate, Fiber 1g protein.

CHEF JOHN'S GINGERSNAP COOKIES



Chef John's Gingersnap Cookies image

The amazing spicy-sweet flavor and irresistible texture of these cookies will please even a non-cookie eater like me. You can adjust the spices to suit your tastes but remember, they're called 'snaps' for reasons other than texture!

Provided by Chef John

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 20

Number Of Ingredients 16

2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
½ teaspoon fine salt
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
12 tablespoons unsalted butter, softened
⅔ cup white sugar
⅓ cup finely minced candied ginger
¼ cup molasses
½ teaspoon vanilla extract
1 large egg, beaten
½ cup white sugar, or as needed for rolling cookies

Steps:

  • Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
  • Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.
  • Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar.
  • Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 26.5 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4.5 g, Sodium 159.8 mg, Sugar 14.6 g

BASIC GINGERSNAP COOKIES



Basic Gingersnap Cookies image

Great cookie recipe. The pepper gives it the snap!

Provided by KKARENG4

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h53m

Yield 36

Number Of Ingredients 12

6 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 teaspoon ground black pepper
1 cup unsalted butter, softened
1 cup packed brown sugar
2 eggs
1 cup unsulfured molasses

Steps:

  • Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 29.2 g, Cholesterol 23.9 mg, Fat 5.6 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 147.3 mg, Sugar 11.1 g

GINGERSNAP SANDWICH COOKIES WITH LEMON BUTTERCREAM FROSTING



Gingersnap Sandwich Cookies with Lemon Buttercream Frosting image

Enjoy these light and fluffy gingered flavored sandwich cookies - perfect dessert for a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 34

Number Of Ingredients 16

1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup molasses
1/4 cup cold water
2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 cups powdered sugar
1/2 cup butter, softened
2 teaspoons grated lemon peel
3 to 4 teaspoons lemon juice
3 to 4 teaspoons milk

Steps:

  • In large bowl, beat 1/2 cup butter and sugars with electric mixer on medium speed until light and fluffy. Beat in molasses and water until blended (mixture may look curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves and salt. Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.
  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round canapé cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.
  • Bake 9 to 12 minutes or until set in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • In large bowl, beat frosting ingredients on medium speed until light and fluffy. Spread about 1 heaping teaspoon frosting on each whole cookie; top with cutout cookie. If desired, sprinkle additional grated lemon peel on frosting in center.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 95 mg, Sugar 16 g, TransFat 0 g

GINGERSNAP COOKIES



Gingersnap Cookies image

Very tasty, and a healthier choice than most cookies as they are lower in fat and calories than a lot of the others. When you're watching your waistline or on a lowfat diet, that really counts! :)

Provided by PalatablePastime

Categories     Drop Cookies

Time 22m

Yield 60 cookies

Number Of Ingredients 13

1 cup whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1/3 cup vegetable oil
1 egg
1 egg white
1/2 cup molasses
1/2 cup honey
1/2 cup light brown sugar, packed

Steps:

  • Preheat oven to 375 degrees F.
  • Grease cookie sheets.
  • Sift together flours, ginger, cloves, cinnamon, salt, and baking soda into a large mixing bowl; mix well.
  • In another bowl, beat together oil, eggs, molasses, honey, and brown sugar until frothy; stir into flour mixture, mixing until batter forms.
  • Drop by teaspoonfuls onto greased baking sheets far apart, as cookies will spread; bake at 375 degrees F.
  • for 5-7 minutes or until cookies are firm and lightly brown.
  • Watch closely to ensure that they don't scorch.
  • Remove from sheets with spatula and cool on wire racks.

Nutrition Facts : Calories 54.3, Fat 1.4, SaturatedFat 0.2, Cholesterol 3.5, Sodium 45.3, Carbohydrate 10.1, Fiber 0.4, Sugar 5.7, Protein 0.8

DIPPED GINGERSNAP COOKIES



Dipped Gingersnap Cookies image

These are the best gingersnaps ever! Having never really liked crispy cookies, I "snapped" up this recipe for a soft version! There are always many requests for these and I make them every year for the holidays. These freeze well, too, so you can have some on hand for company - just let them defrost for about 30...

Provided by Kelly Lollman

Categories     Cookies

Time 30m

Number Of Ingredients 12

2 c granulated sugar
1 1/2 c vegetable oil
2 large eggs
1/2 c molasses
4 c all purpose flour
4 tsp baking soda
1 Tbsp ground ginger
2 tsp ground cinnamon
1 tsp salt
24 oz white chocolate chips
1/4 c vegetable shortening
additional sugar for rolling dough balls

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. In a large bowl, combine the sugar and oil - mix well. Add eggs one at a time, beating well after each addition. Stir in molasses until fully incorporated.
  • 3. Combine dry ingredients in a medium bowl, blending well. Add the dry ingredients gradually into the wet mixture, about a cup at a time, until well blended. If using a hand mixer, the dough gets very stiff - I wind up mixing by hand about halfway through this process...
  • 4. Form 3/4" balls and roll in the additional sugar. Place the balls about 2" apart on a lightly greased cookie sheet to allow for spreading. I flatten them slightly.
  • 5. Bake for 10 - 12 minutes or until the cookies spring back when touched lightly. Remove to wire racks and cool completely.
  • 6. Melt the white chocolate chips with shortening in a small saucepan over low heat. Dip the cooled cookies into the melted chocolate to cover half. Place dipped cookies on a sheet of wax paper or parchment to allow the chocolate to set up.

GINGERSNAP COOKIES WITH PUMPKIN DIP



Gingersnap Cookies with Pumpkin Dip image

These fresh gingersnap cookies are fabulous! They're soft and chewy with great ginger flavor. The pumpkin dip is super creamy and will satisfy any sweet tooth. You can use the pumpkin dip for lots of other cookies too. These would be great with a sugar cookie or even a chocolate sandwich cookie.

Provided by Angela Lynch

Categories     Cookies

Time 40m

Number Of Ingredients 18

1 c butter, softened
1 c brown sugar, firmly packed
1/4 c molasses
1 egg
2 1/4 c all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
sugar
PUMPKIN DIP
4 c confectioner's sugar, sifted
2 pkg (8 ounce) cream cheese, softened
30 oz can pumpkin pie filling mix
2 tsp ground cinnamon
1 tsp ground ginger
2 tsp pumpkin pie spices

Steps:

  • 1. Gingersnap Cookies: Cream together butter and brown sugar.
  • 2. Stir in molasses and egg until well blended.
  • 3. In a separate bowl, combine flour, baking soda, salt, cinnamon, and cloves.
  • 4. Add to molasses mixture.
  • 5. Roll into 1" balls and roll balls in sugar. Place on ungreased cookie sheets. Bake in preheated oven for 350 degrees, for 10-12 minutes. Cool completely before removing from cookie sheets.
  • 6. Pumpkin Dip: In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Refrigerate and store in an airtight container. Serve with gingersnap cookies.

EASY GINGERSNAP COOKIES!



Easy GingerSnap Cookies! image

I found this in a adorable vintage neighborhood cookbook collection, it is so simple,almost too easy! 8)

Provided by OceanIvy

Categories     Dessert

Time 15m

Yield 85 mini cookies

Number Of Ingredients 6

1 cup molasses
1/2 cup butter
3 1/4 cups flour
1 tablespoon ginger
1/2 baking soda
1 1/2 teaspoons salt

Steps:

  • Pretheat oven to 425.
  • Grease a baking sheet.
  • Heat molasses in saucepan, until it boils.
  • Put the butter into large mixing bowl, combine hot molasses.
  • Sift together salt, baking soda and flour .
  • Blend in ginger.
  • Blend mixture well.
  • Let mixture chill in refrigerator, just until cold.
  • Take out,roll batter very thin.
  • Cut with cookie cutter.
  • Using the spatula, put on baking sheet.
  • Bake for approximately 5 minutes,or until golden.

PEANUT BETTER GINGERSNAP COOKIES



Peanut Better Gingersnap Cookies image

A chewy and yummy hybrid between a peanut butter cookie and a gingersnap. Use smooth or chunky p.b. as you prefer.

Provided by Annacia

Categories     Dessert

Time 22m

Yield 18-22 serving(s)

Number Of Ingredients 14

3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons ground cinnamon, divided
2 tablespoons granulated sugar (to mix with reserved cinnamon)
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup brown sugar (not packed)
1/3 cup light peanut butter
3 tablespoons butter, softened
2 tablespoons molasses
1 egg
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
  • In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
  • In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
  • Using a wooden spoon, stir flour mixture into peanut butter mixture.
  • You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
  • Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.

Nutrition Facts : Calories 107.4, Fat 2.3, SaturatedFat 1.3, Cholesterol 15.4, Sodium 127.5, Carbohydrate 21, Fiber 0.6, Sugar 14.6, Protein 1.2

AQUAVIT'S GINGERSNAP COOKIES



Aquavit's Gingersnap Cookies image

A few things I might try: I would use parchment paper to line the cookie sheets.Check on the temperature, they might need at least 12 minutes. If using the candied orange peel, finely chop it.Let dough come to room temp before baking. From Food Network. Posted for ZWT 6

Provided by Scoutie

Categories     Dessert

Time 22m

Yield 12-24 cookies

Number Of Ingredients 13

1/2 cup light brown sugar
1 cup sugar
1 cup unsalted butter, softened
1 egg
1/3 cup molasses
2 teaspoons powdered ginger
1/2 teaspoon cardamom powder
1/2 teaspoon powdered clove
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon white pepper
2 1/4 cups flour
1 cup candied orange peel, coarsely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy.
  • Add the egg and molasses, and incorporate well.
  • Sift together the dry ingredients and add to the creamed mixture.
  • Mix well, then gently fold in the candied orange peel,if using.
  • Place dough in the refrigerator until chilled.
  • Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well.
  • Place 2 inches apart on a greased cookie sheet.
  • Bake for 7 minutes, or until golden brown.
  • Use a spatula to remove the cookies from the sheet and let cool.

PUMPKIN-GINGERSNAP SANDWICH COOKIES



Pumpkin-Gingersnap Sandwich Cookies image

Celebrate the autumn season with our Pumpkin-Gingersnap Sandwich Cookies recipe. Made with PHILADELPHIA Pumpkin Spice Cream Cheese Spread, you can enjoy great pumpkin spice flavor with ease. Try our super simple Pumpkin-Gingersnap Sandwich Cookies today.

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield 2 servings

Number Of Ingredients 2

4 gingersnaps (2 inch)
2 Tbsp. PHILADELPHIA Pumpkin Spice Cream Cheese Spread

Steps:

  • Place 2 gingersnaps, bottom sides up, on plate.
  • Spread with cream cheese spread.
  • Cover with remaining gingersnaps to make 2 sandwiches.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 16 g, Protein 3 g

CLASSIC GINGERSNAP COOKIES



Classic Gingersnap Cookies image

This is a classic gingersnap cookie with a definate bite, you may omit the cayenne if desired, the longer the cookie is baked the crispier it will be, these are very good!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 20m

Yield 35 cookies

Number Of Ingredients 11

3/4 cup butter or 3/4 cup margarine, softened
1 1/4 cups sugar
1 egg
1/4 cup molasses
2 cups flour
1 tablespoon ground ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
sugar, for rolling

Steps:

  • Set oven to 375 degrees F.
  • Grease a cookie/baking sheet.
  • In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
  • Beat in egg and molasses until blended.
  • In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
  • Roll dough into 1-inch balls.
  • Roll balls generously in sugar to coat.
  • Place on cookie/baking sheet about 2-inches apart.
  • Bake 8-10 minutes, or until the outsides are crackly looking.
  • ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.

Nutrition Facts : Calories 98.3, Fat 4.2, SaturatedFat 2.6, Cholesterol 16.5, Sodium 136.3, Carbohydrate 14.6, Fiber 0.2, Sugar 8.5, Protein 1

NANA'S SOFT GINGERSNAP COOKIES



Nana's Soft Gingersnap Cookies image

Not remotely like the grocery store boxed version! I made the mistake of assuming this and missed out, until now! This is my Nana's recipe. A few tips to get the best results: coarsely chop the crystallized ginger, don't cut tiny pieces. I don't know why, that just what she said to do. Also, make sure you make only 1" balls, don't make them bigger unless you give them more space to spread. Otherwise they'll overlap edges and not be perfectly round ('course they will still taste great!). Final tip - don't overcook - yank them out as soon as the 8 minutes are up. With my oven, I have to keep the cooking time to 8 minutes even though the recipe says 8-10min. You may have to play with the time, but even < minute will make a difference. If you do it right, they will harden but still have a soft center.

Provided by youngdovefarm

Categories     Dessert

Time 40m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup crystallized ginger, chopped coarsely
1 cup sugar, extra, put in small bowl to roll cookie in before baking

Steps:

  • Preheat oven to 375 degrees.
  • Combine softened butter, sugar, molasses and egg; beat well.
  • Mix dry ingredients and ginger; add to batter; mix well.
  • Chill batter for 1 hour.
  • Form into 1" balls; roll in sugar and place on greased cookie sheet 2" apart.
  • Bake for 8-10 minutes.
  • Makes 36 cookies.

PRACTICALLY HEALTHY GINGERSNAP COOKIES



Practically Healthy Gingersnap Cookies image

Trick your children with these ginger snaps! They use raw sugar and spelt flour... but your kids will never find out! These are wonderful and you can't even tell they are good for you!

Provided by hannah234

Categories     Dessert

Time 27m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 9

1 cup raw sugar
3/4 cup butter
1 egg
1/2 teaspoon salt
4 tablespoons molasses
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups whole wheat flour

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients, soften the butter and add the flour last.
  • You may need to put the dough in the freezer if it is not firm enough, or you can just continue.
  • Roll into 1" balls and roll them in sugar.
  • Place on a greased cookie sheet and bake for 7-8 minute.

Nutrition Facts : Calories 73.7, Fat 3.1, SaturatedFat 1.9, Cholesterol 12, Sodium 47.1, Carbohydrate 10.9, Fiber 0.9, Sugar 5.1, Protein 1.2

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