Best 7 Tipper Gores Ginger Snaps Recipes

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In the realm of delectable treats, it is not often that a cookie manages to strike a harmonious balance between sweet and spicy. However, "Tipper Gore's Ginger Snaps" stand out as an exceptional creation that captivates the taste buds with their symphony of flavors. This delightful recipe, attributed to the former Second Lady of the United States, Tipper Gore, has become a cherished favorite among cookie enthusiasts worldwide.

Here are our top 7 tried and tested recipes!

GINGER SNAPS



Ginger Snaps image

Provided by Alton Brown

Categories     dessert

Time 45m

Yield about 4 dozen cookies

Number Of Ingredients 13

9 1/2 ounces all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground clove
1/2 teaspoon kosher salt
7 ounces dark brown sugar
5 ounces unsalted butter, at room temperature
3 ounces molasses, by weight
1 large egg, at room temperature
2 teaspoons finely grated fresh ginger
4 ounces finely chopped candied ginger
Sanding sugar, for sprinkling, optional

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, sprinkle with sanding sugar, if desired, 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 to 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.

GRANDMA'S GINGERSNAPS



Grandma's Gingersnaps image

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

¾ cup margarine
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup white sugar for decoration

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

MRS FIELDS GINGERSNAPS RECIPE - (3.2/5)



Mrs Fields Gingersnaps Recipe - (3.2/5) image

Provided by HeatherS

Number Of Ingredients 11

2 1/2 c Flour
1/2 ts Soda
1/4 ts Salt
2 ts Ginger
1 ts Crystallized ginger; diced
1/2 ts Allspice
1/2 ts Black pepper
1 1/4 c Dark brown sugar; packed
3/4 c Butter; softened
1 lg Egg
1/4 c Unsulfured molasses

Steps:

  • Preheat oven to 300d F. In a medium bowl combine flour, soda, salt, ginger, crystallized ginger, allspice and pepper. Mix well and set aside. In a large bowl, mix sugar and butter with an electric mixer set at medium speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Chill the dough in the refrigerator for 1 hour-the dough well be less sticky and easier to handle. Form dough into balls 1 inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart. Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a cool, flat surface.

MOM'S GINGER SNAPS



Mom's Ginger Snaps image

Fabulous, spicy cookies.

Provided by Elaine

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 11

1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
⅓ cup white sugar for decoration

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

TIPPER GORE'S GINGER SNAPS



Tipper Gore's Ginger Snaps image

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

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter, at room temperature
2 cups sugar
2 eggs
1/2 cup molasses
2 teaspoons white distilled vinegar

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

TRIPLE-GINGER GINGERSNAPS



Triple-Ginger Gingersnaps image

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

2/3 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 large egg, room temperature
2 teaspoons minced fresh gingerroot
1 cup all-purpose flour
3/4 cup whole wheat flour
3 teaspoons ground ginger
1-1/2 teaspoons baking soda
1/2 teaspoon fine sea salt or kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons finely chopped crystallized ginger
1/4 cup sugar
1-1/2 teaspoons ground cinnamon

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

GINGER SNAPS



Ginger Snaps image

Provided by Molly O'Neill

Categories     easy, weekday, dessert

Time 25m

Yield Two dozen cookies

Number Of Ingredients 13

3/4 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon fresh ground pepper
7 tablespoons unsalted butter
1/4 cup sugar, plus 1/2 cup for dusting
1/4 cup brown sugar
1 egg, lightly beaten
2 tablespoons molasses
1 tablespoon grated lemon rind

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

Tips:

  • Chill the dough: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much.
  • Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger, so it's best to use it in this recipe if you can.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough, so be careful not to overwork it.
  • Bake the cookies until they are just set: The cookies will continue to firm up as they cool, so don't overbake them.
  • Let the cookies cool completely before storing them: The cookies will be easier to handle and store once they have cooled completely.

Conclusion:

Tipper Gore's Ginger Snaps are a delicious and easy-to-make cookie that is perfect for any occasion. With their chewy texture and spicy ginger flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give this recipe a try!

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