In the realm of delectable treats, citrus ginger ginger snaps stand out as a culinary masterpiece, tantalizing taste buds with their harmonious blend of zesty citrus and warming ginger. These delectable cookies, often associated with the holiday season, possess a crisp exterior that gives way to a soft and chewy interior, infused with the invigorating flavors of orange, lemon, and ginger. Whether enjoyed as a standalone snack or paired with a warm cup of tea or coffee, citrus ginger ginger snaps offer a delightful sensory experience that transports you to a realm of culinary bliss.
Let's cook with our recipes!
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
MOM'S GINGER SNAPS
Fabulous, spicy cookies.
Provided by Elaine
Categories Desserts Cookies Spice Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g
GINGER SNAPS
Provided by Molly O'Neill
Categories easy, weekday, dessert
Time 25m
Yield Two dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Sift the flour, salt, baking soda and spices together. Set aside. Grease 2 large cookie sheets with 1 tablespoon of the butter. Set aside.
- In a large bowl, cream the butter and both sugars until smooth. Add the egg, molasses and lemon zest. Beat well. Gradually add the dry ingredients. Beat until smooth. Dust teaspoonfuls of dough with the sugar. Drop them onto the cookie sheets, spaced 2 inches apart. Flatten each piece into a disc. Bake until lightly golden, about 10 to 15 minutes. Set aside to cool.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 57 milligrams, Sugar 3 grams, TransFat 0 grams
OLD-FASHIONED GINGERSNAPS
I discovered this recipe many years ago, and it's been a favorite among our family and friends since. Who doesn't like cookies during the holidays? -Francis Stoops, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill. , Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 211mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CITRUS-GINGER GINGER SNAPS
This is a very nice cookie to serve at tea or with a tall glass of lemonade on a summer afternoon as a get-out-of-the-heat treat.
Provided by Lynn A Jaskowiak
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat 1 1/2 cups sugar and butter together until light and fluffy. Add egg and vanilla extract and beat until smooth. Beat candied ginger, grated ginger, lemon zest, ground ginger, and cinnamon into butter mixture; stir in molasses.
- Fold flour and baking soda into ginger-butter mixture until a stiff dough forms. Roll dough into 1-inch balls.
- Pour remaining 1/2 cup sugar into a shallow bowl. Roll dough balls in the sugar and place balls 2 inches apart on prepared baking sheets.
- Bake in the preheated oven until cookies flatten, lose their sheen, and slightly crack, about 12 minutes. Cool for 3 to 5 minutes on the baking sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 18.9 g, Cholesterol 15.3 mg, Fat 4.1 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 100.5 mg, Sugar 12.7 g
GINGER SNAP
Provided by Rachael Ray : Food Network
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Shake all together the vodka, ginger liqueur, lemon juice, agave syrup, grated ginger, cinnamon, cloves and nutmeg in an ice-filled cocktail shaker. Strain into a chilled cocktail glass. Garnish with a cinnamon stick.
INDIAN SUMMER CITRUS PUDDING WITH GINGER SNAPS AND SALTED CARAMEL
Steps:
- Pre-heat oven to 325 degrees F.
- Butter and lightly sugar 4 ramekins (approximately 6-ounce size). In a mixer, combine yolks, buttermilk, juice and zest and beat until well combined. Reduce the speed to low and slowly add sifted flour, sugar and salt until just combined. Beat egg whites with a whisk attachment until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
- Bake in the oven for 60 minutes until the top springs back when gently pressed and the cakes have a nice light golden color. Allow to cool slightly, then carefully invert onto a plate.
- Break up cookies into pieces and place in food processor. Pulse until you have a fine crumb, then add butter, salt, molasses, sugar and egg white. Pulse again until you have a smooth batter, then use an off-set spatula to smear out a thin layer on a cookie sheet (if you are not using a non-stick tray, grease it with butter or line with a silpat). Bake in a preheated 350 degree oven for 10 minutes. Allow to cool slightly before removing from the tray to cool on the bench top. Break up into individual sized pieces before serving.
- Yield: make aprox 10 pieces
- Add sugar, and butter to a sauce pot and set over medium heat. Reduce until thick and syrupy - about 7 minutes then remove from heat. Add cream (be careful as it will bubble up) then stir and season with salt.
CITRUS GINGER SCONES
This is a recipe out of bon appetit. They are buttery perfection and go great with a hot cup of tea. They also do really well made ahead and reheated, which is what I like about them.
Provided by ihvhope
Categories Scones
Time 28m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 400 and lightly flour baking sheet.
- blend flour, sugar, backing powder, and lemon peel in processor.
- add butter using on/off turns, cut in until mixture resembles coarse meal.
- transfer mixture to large bowl and make well in center then add 3/4 cup cream, using fork to stir until just moist.
- Mix in ginger.
- transfer dough to flowered surface and knead gently until smooth, about 8 turns. divide dough in half and pat each portion into 3/4 inch thick round.
- Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
- Bake scones until light brown, about 18 minutes.
Nutrition Facts : Calories 260.7, Fat 17.2, SaturatedFat 10.7, Cholesterol 51.8, Sodium 99.3, Carbohydrate 24.2, Fiber 0.6, Sugar 5.6, Protein 2.9
TIPPER GORE'S GINGER SNAPS
Contests pitting the baking ability of potential first ladies against each other began in 1992 when Hillary Rodham Clinton got everyone shaking and baking with her infamous cookie comment, discussing working as a lawyer while her husband was governor of Arkansas. ''I suppose I could have stayed home and baked cookies and had teas,'' she said. Her remark created a reactionary cookie contest, the brainchild of Family Circle magazine, which published her chocolate chip recipe and one from Barbara Bush. In 2000, this recipe went up against Laura Bush's Cowboy Cookies.
Provided by Marian Burros
Categories weekday, dessert
Time 30m
Yield about 4 dozen cookies
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees.
- Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.
- In large bowl, beat butter with electric mixer at medium speed until smooth and creamy, 1 minute. Gradually beat in sugar. Beat at medium speed until combined, 2 minutes.
- Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.
- On low speed, beat in flour mixture.
- For each cookie, roll 1 rounded tablespoon dough into ball. Place 2 inches apart on ungreased baking sheet. With fork, flatten each, and make cross-hatch pattern.
- Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies to rack to cool.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 44 milligrams, Sugar 11 grams, TransFat 0 grams
SNAPPY GINGERSNAPS
Another wonderful recipe from Emily Luchetti. I GUARANTEE these are the best gingersnaps you will ever taste. These cookies are a staple around here at Christmas. My Pastor begs me for a batch every year. I like to make the dough and freeze in logs, the slice and bake them when I need them.
Provided by P48422
Categories Dessert
Time 28m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
- Add the egg and the molasses and beat until incorporated.
- Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
- Do not overmix.
- Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
- Bake until flat and evenly browned, about 13 minutes.
- Cool on the pan, the remove to a rack to finish cooling.
- These cookies are best the day they are baked, but will keep for several days.
- Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
- That's how I make them.
- Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.
Tips:
- Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger, and it will give your cookies a more pronounced ginger snap.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will make it easier to handle and will help the cookies hold their shape in the oven.
- Bake the cookies until they are just set: The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
- Store the cookies in an airtight container: The cookies will keep for up to 2 weeks in an airtight container at room temperature.
Conclusion:
Citrus ginger ginger snaps are a delicious and easy-to-make cookie that is perfect for any occasion. They are crispy, chewy, and full of flavor. The combination of citrus and ginger gives these cookies a unique and refreshing taste. Whether you are looking for a snack, a dessert, or a gift, citrus ginger ginger snaps are sure to please everyone.
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