Best 12 Gingersnaps Iii Recipes
The tantalizing aroma of warm spices and the sweet, crisp texture of gingersnaps have made them a timeless classic. These delectable treats, with their unique blend of spices like ginger, cinnamon, and cloves, have been enjoyed for centuries. Whether you prefer the traditional chewy texture or a crispier bite, there are countless recipes to explore to find the perfect gingersnap cookie that suits your taste. In this article, we will embark on a culinary journey to discover the best gingersnap recipe that will leave your taste buds dancing with delight. So, gather your ingredients, preheat the oven, and let's dive into the world of gingersnaps!
Let's cook with our recipes!
GRANDMA'S GINGERSNAPS
This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.
Provided by RAMB
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g
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.
GINGERSNAPS
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERSNAPS
Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
- Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g
GINGERSNAPS III
A small and tender spice cookie, this cookie is an excellent tea time treat.
Provided by Willi B
Categories Gingersnaps
Yield 30
Number Of Ingredients 11
Steps:
- Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
- Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 17.4 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 107 mg, Sugar 10.4 g
GINGERSNAPS III
A small and tender spice cookie, this cookie is an excellent tea time treat.
Provided by Willi B
Categories Gingersnaps
Yield 30
Number Of Ingredients 11
Steps:
- Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
- Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 17.4 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 107 mg, Sugar 10.4 g
GINGERSNAPS III
A small and tender spice cookie, this cookie is an excellent tea time treat.
Provided by willi b
Categories Gingersnaps
Yield 30
Number Of Ingredients 11
Steps:
- Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
- Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 17.4 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 107 mg, Sugar 10.4 g
GINGERSNAPS III
A small and tender spice cookie, this cookie is an excellent tea time treat.
Provided by Willi B
Categories Gingersnaps
Yield 30
Number Of Ingredients 11
Steps:
- Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
- Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 17.4 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 107 mg, Sugar 10.4 g
GINGERSNAPS III
A small and tender spice cookie, this cookie is an excellent tea time treat.
Provided by willi b
Categories Gingersnaps
Yield 30
Number Of Ingredients 11
Steps:
- Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
- Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 17.4 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 107 mg, Sugar 10.4 g
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
GINGERSNAPS III
A small and tender spice cookie, this cookie is an excellent tea time treat.
Provided by Willi B
Categories Gingersnaps
Yield 30
Number Of Ingredients 11
Steps:
- Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
- Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 17.4 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 107 mg, Sugar 10.4 g
LARA'S TENDER GINGERSNAPS
Soft gingersnaps embody the tastes and smells of the Christmas season, but they are perfect for any fall or winter gathering. I enjoy the blend of cloves, ginger and cinnamon in this delicious cookie. -Lara Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets. , Bake until set, 9-11 minutes. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 100 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 70mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your finished cookies.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at the correct temperature and for the correct amount of time. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from becoming sticky.
Conclusion:
Gingersnaps are a delicious and classic cookie that can be enjoyed by people of all ages. They are perfect for holiday baking or for a quick snack. With a few simple tips, you can make perfect gingersnaps at home.
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