GINGER SNAPS
Provided by Alton Brown
Categories dessert
Time 45m
Yield about 4 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
WHOLE GRAIN GINGER SNAPS
These whole grain ginger snaps have delicious rich flavors from fresh-milled red fife and rye flours. The increased fiber from the whole grain flours makes them more nutritious, while the textures of both the chewy and the crispy options are perfectly tender.
Provided by Melissa Johnson
Categories Recipes
Time 55m
Yield 24 cookies
Number Of Ingredients 17
Steps:
- Whisk together the dry ingredients in a small bowl.
- In a large bowl, thoroughly mix the wet ingredients.
- Add the dry ingredients to the wet mixture, and stir with a stiff spatula until well incorporated.
- Preheat your oven to 375°F.
- Cover the dough and let the flours hydrate for about 20 minutes.
- Form dough balls of about one tablespoon size and roll them in the white sugar.
- Place the balls on ungreased cookie sheets about two inches apart if you're making the chewy cookies and about four inches apart if you're making the crispy cookies.
- Bake for 10-12 minutes until the center of the cookies no longer looks wet.
- Let the sheet cool for a couple of minutes and then transfer the cookies to wire racks to cool completely.
- Store the chewy cookies in a close container to maintain the softness. The crispy cookies can be stored however you prefer.
TRIPLE-GINGER GINGERSNAPS
Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. -Jessica Follen, Waunakee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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