Best 6 Omas Gingersnaps Recipes
In the realm of culinary delights, omas gingersnaps stand as a timeless classic, captivating taste buds with their irresistible blend of warmth and spice. These crisp yet chewy cookies, often associated with the comforting aromas of the holiday season, have a rich history dating back centuries. Embark on a delectable journey as we explore the secrets behind crafting the perfect omas gingersnaps, unraveling the nuances of flavor, texture, and those special touches that elevate these humble treats into cherished memories.
Here are our top 6 tried and tested recipes!
OMA'S GINGER COOKIES
These little cookies are my grandmother's specialty. Perfect to keep in the freezer for later as well! I used to make these all the time with my grandmother, now I get a huge basket of them for every holiday and birthday! In my grandmother's instructions, it tells you to sift some of the ingredients. It makes for a nicer batter, but I don't own a sifter and it's not particularly necessary, I used a whisk or a fork to turn and fluff the dry ingredients before adding.
Provided by Abby Cobb
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Beat 1 cup sugar, butter, molasses, and egg together in a mixing bowl using an electric mixer.
- Sift flour, baking soda, ginger, 1 teaspoon cinnamon, cloves, salt, and nutmeg together in a bowl. Beat into butter mixture until combined.
- Combine 1/8 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl. Roll cookie dough into 1-inch balls. Roll cookies in the sugar-cinnamon mixture to coat. Place on the prepared cookie sheet.
- Bake in the preheated oven until golden and edges are set, about 11 minutes. Remove from the oven and let cool at least 5 minutes before serving or storing.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 20.1 g, Cholesterol 22.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 226.7 mg, Sugar 11.3 g
GRANNY'S GINGERSNAPS
Another one of my grandmother's incredible recipes. This was a special treat when I was a little girl.
Provided by ratherbeswimmin
Categories Dessert
Time 35m
Yield 3 1/2 dozen
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream the shortening and sugar.
- Beat in the egg and molasses.
- Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to the creamed mixture.
- Roll teaspoonfuls of dough into balls.
- Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet.
- Bake at 350 degrees for 12-15 minutes or until lightly browned and crinkly.
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
You can enjoy these cookies on their own or crumble them up to make the Gingersnap Pie Crust recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together granulated sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs, molasses, and ginger until combined. With the mixer on low, gradually add the flour mixture, beating just until incorporated.
- Form dough into 3/4-inch balls. Place Demerara sugar in a shallow dish and roll each ball of dough in sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
- Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.
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:
- Chill the Dough: Chilling the dough for at least 30 minutes before baking helps the cookies hold their shape and prevents them from spreading too much.
- Use Fresh Ginger: Freshly grated ginger provides the best flavor for these cookies. If using ground ginger, use half the amount called for in the recipe.
- Don't Overmix the Dough: Overmixing the dough can make the cookies tough. Mix just until the ingredients are combined.
- Bake the Cookies Until They Are Set: The cookies should be baked until they are set around the edges but still soft in the center. Overbaking will make them dry and crumbly.
- Let the Cookies Cool Completely: Let the cookies cool completely on a wire rack before storing them. This will help them keep their shape and flavor.
Conclusion:
These classic gingersnaps are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy texture, spicy ginger flavor, and crisp edges, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a simple but satisfying cookie recipe, give these gingersnaps a try. You won't be disappointed!
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