gingersnap cookies

A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced into bars that are easy to serve and eat. If you want to make them a bit fancier, you can reserve some of the plain cheesecake batter to swirl into the pumpkin batter just before baking.

Pumpkin Cheesecake Bars

gingersnap cookies (preferably the thin Swedish variety)

sugar

salt

unsalted butter (1 stick), melted

cream cheese,

granulated sugar

110 grams light brown sugar

eggs

vanilla extract

pumpkin pie spice

(15-ounce 425-gram) can pumpkin purée (not pumpkin pie filling)

1. Heat the oven to 375 degrees. Lightly grease a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on two sides.

Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you will have about 2 1/2 cups of crumbs). Transfer the crumbs to a medium bowl, and stir in the sugar and salt. Add the melted butter and mix until evenly incorporated. Press the crust into an even layer in the base of the prepared pan.

Bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.

Make the filling: Wipe out the bowl of the food processor, and place the cream cheese, sugar and brown sugar inside. Pulse until the mixture is fully combined. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.

Add the vanilla and pumpkin pie spice, and pulse until combined. If desired, reserve 1 cup of the cheesecake batter in a small bowl to make a swirl effect later.

Add the pumpkin to the remaining cheesecake batter, and pulse until fully incorporated. Pour the pumpkin cheesecake into the cooled crust. If using, slowly pour the reserved white cheesecake batter over the pumpkin cheesecake batter in a slow, thin stream, and use a toothpick or wooden skewer to swirl the two batters together. (If you pour too quickly, the white batter will sink inside the pumpkin.)

Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 35 to 40 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 2 hours, up to overnight). Use a sharp knife to release the edges and use the parchment paper to carefully lift the cheesecake from the pan and transfer it to a cutting board. Slice into 15 even pieces, wiping the knife between cuts for the cleanest edges.

Soft and Chewy Gingersnap Cookies infused with molasses, cinnamon, and cloves. These will make the perfect edible gift this holiday!

Chewy Gingersnap Cookies

(153 g) vegetable shortening

(66 g) granulated sugar

(110 g) light brown sugar, packed

(84 g) unsulphured molasses

(260 g) all-purpose flour

baking powder

baking soda

ginger

cinnamon

cloves

(50 g) granulated sugar, for rolling

In a large mixing bowl, beat together the...

In a large mixing bowl, beat together the shortening and sugars until fluffy and blended. Beat in the egg and molasses.

In a separate bowl, combine all of the...

In a separate bowl, combine all of the dry ingredients. Stir with a whisk. Slowly stir the dry mixture into the molasses mixture just until dough forms. Cover and chill the dough for at least 2 hours.

Preheat the oven to 375ºF degrees. Roll the...

Preheat the oven to 375ºF degrees. Roll the dough into 1 Tbs sized balls, rolls the balls into the remaining sugar, and place them 2 inches apart on a parchment-lined baking sheet. Bake 9-11 minutes.

Cool the cookies on the pan for 5...

Cool the cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.

https://mediavine-res.cloudinary.com/video/upload/dpd5yejj3d06lmtrv4d8.mp4

Homemade Gingersnap cookies are so much tastier than store-bought cookies. 

Homemade Ginger Snaps

butter

eggs, beaten

molasses

vinegar

all-purpose flour

Preheat the oven to 350°F. Lightly grease cookie sheets or line them with non-stick baking mats.

Cream the butter and the sugar until light and fluffy.

Stir in the eggs, molasses, and vinegar.

Sift together the flour, baking soda, ginger, cinnamon, and cloves.

Add the dry ingredients to the wet ingredients. Mix until blended.

Form the dough into ¾-inch balls.

Place the dough balls on a greased cookie sheet, spaced 2 inches apart.

Bake at 350°F for about 12 minutes. Some ovens will vary so adjust time accordingly.

These gingersnap cookies are always a favorite. The spices definitely makes these cookies! Super easy to make and great for any gathering.

Gingersnap Cookies

shortening (I use Crisco)

Mix first four ingredients well, then add remaining ingredients. Dough will be crumbly.

Shape into balls the size of walnuts and dip one side in sugar. Place on a sprayed cookie sheet sugar side up. Bake 10 to 15 minutes in 350 degree oven. Makes approximately 2 1/2 to 3 dozen cookies.

Thin crispy gingersnaps are a classic holiday cookie loaded with festive spices and molasses flavor. It's a no chill recipe that is quick and easy to make.

Gingersnaps

1 cup butter, softened

1 cup granulated sugar

1/4 cup molasses, unsulfured

all-purpose flour (250 grams)

teaspoon ground nutmeg

teaspoon salt

Preheat the oven to 350F. Line two large half sheet baking pans with a silicone baking mat or parchment paper.

In a medium mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the butter and sugar until light and fluffy, about 2 minutes. Add in the egg and molasses beat until incorporated.

Add in the dry ingredients and beat until just combined, and a firm dough is formed.

Transfer the remaining sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking trays, spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.

Bake for 12-15 minutes until the edges are set and the tops are cracked and crinkled. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then, transfer to a wire cooling rack to cool down completely.

These sweet and piquant gingersnap cookies are sliced ultra-thin for a crispy and easy bite that practically melts in your mouth.

Gingersnap Cookies Recipe

unsalted butter

all purpose flour

2½ tsp Baking Soda

Cinnamon

2½ tsp ground ginger

⅛ tsp ground black pepper

Step 1.1

Beat butter, add sugar, add vanilla, eggs, add molasses: Beat the butter until soft; add sugar, and beat until light and fluffy.  Add vanilla and eggs, and beat until fluffy.  Add molasses and beat until well-mixed.

Step 1.2

Whisk together dry ingredients: Vigorously whisk together the dry ingredients (flour, baking soda, salt, cinnamon, ground ginger, finely ground black pepper) in a bowl.

Step 1.3

Add dry ingredients to wet ingredients: Add flour mixture to the butter/sugar/egg mixture, 1/3 at a time.  Mix only until the dry ingredients become incorporated.

Step 1.4

Press into lined loaf pan, freeze: Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides.  Press the dough into the bottom of the pan.  Pack it tightly, and try to make the top as level as possible.  Cover the dough with the plastic overhangs.  Freeze until very firm, preferably overnight.

Step 1.5

Thinly slice from frozen dough: Unwrap and remove dough from the pan.  Slice brick into thin slices, no more than 1/8".

Step 1.6

Bake: Working in batches, place thin slices on a parchment or a Silpat-lined sheet pan (space at least an inch apart) and bake at 350°F until the edges turn dark brown, 7-12 minutes, depending on how thinly you have sliced the dough. Check the oven for doneness at 7 minutes.

Gingersnap cookies are thin and crispy with crunchy edges and soft, chewy centers! This classic cookie is easy to make in 30 minutes!

unsalted butter (, softened)

brown sugar (, packed)

fine sea salt

granulated sugar ((for rolling the cookies))

Preheat

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar 1 minute, or until fluffy. Add in the egg and beat until smooth. Mix in the molasses until combined.

Whisk

In a medium bowl, sift or whisk the flour, baking soda, ginger, cinnamon, cloves and salt. Mix in the butter mixture with a spoon, just until combined, being careful not to over mix. Chill dough 10 to 15 minutes. 

Scoop and roll

Place the granulated sugar into a shallow bowl. Using a medium cookie scoop (or about 1 1/2 Tablespoons), roll the cookie dough into balls. Roll the dough into the sugar. Place on the baking sheet, about 2 inches apart. Lightly flatten the tops with the palm of your hand.

Bake

Bake 10 to 11 minutes for cookies that are crisp around the edges, and soft in the center. Bake 12 to 13 minutes for a crisper cookie. Let cool 5 minutes on the baking sheet before transferring to a cooling rack.

Classic&nbsp; Gingersnap Cookies that you can make with a cookie press or bake normally!&nbsp;

Cookie Press Gingersnap Cookies

brown sugar

flour

Preheat oven to 375 °F

Cream butter and sugar until combined but don't over mix them. you don't want it really light and fluffy

Add in the molasses and egg and mix in completely.

In a separate bowl mix together all of the dry ingredients with a whisk.

Roll into balls, flatten with a fork and sprinkle with sugar or use a cookie press on an ungreased cookie sheet.

Bake for 8-9 minutes.

Promptly remove from cookie sheet.

Crunchy and good. I have the same vintage recipe booklet. I used 1/2 c butter and 1/4 c shortening and upped the ginger a bit.

I made those tonight - they are delicious.  I was a bit worried b/c they have no baking powder or baking soda but no problem.  My cookie press makes smaller ones than yours, but I certainly got a lit of cookies!

Wishing cookies are a ginger-spiced Swedish Christmas cookie. Make a wish then place a cookie in your palm and press on the center to break it. If it breaks into 3 pieces eat it without speaking and then your wish is said to come true!

Wishing Cookies

(113 grams) vegan butter,

(138 grams) sugar

tbsp (30 grams) aquafaba*

tbsp (22 grams) molasses

tsp orange zest (optional)

(226 grams) all purpose flour

tsp baking soda

tsp cinnamon

tsp ground ginger

nutmeg

sugar,

tsp vanilla extract

tbsp plant milk

Preheat your oven to 375 ºF.

In a large mixing bowl beat your vegan...

In a large mixing bowl beat your vegan butter with an electric mixer until it is fluffy and creamy. Then add the sugar, aquafaba, molasses, and orange zest and beat the mixture again until everything is creamed and fluffy, this can take a few minutes.

In a separate mixing bowl whisk together the...

In a separate mixing bowl whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt to combine. Then, add the dry ingredients to the wet and using electric beaters, mix until a smooth dough forms.

Shape the dough into a thick disk. If...

Shape the dough into a thick disk. If making the dough in advance: wrap the dough in plastic wrap and chill in the fridge for at least 2 hours, then roll out between two sheets of parchment paper to 3/16 - 1/8" thickTo bake right away: place the disk of dough between two large sheets of parchment paper and use a rolling pin to roll the dough out to 3/16 - 1/8" thick. Transfer the rolled dough onto a flat baking sheet and then place it in the freezer for 15 minutes to firm up or in the fridge for 30 minutes.

Use a star shaped cookie cutter (about 3...

Use a star shaped cookie cutter (about 3 inches from point to point) to cut shapes out of the rolled dough. Place the cut out cookies onto an ungreased baking sheet leaving about 1/2-inch between the closest points of each cookie.

Take the scraps and re-roll and cut as...

Take the scraps and re-roll and cut as necessary, freezing for 5-10 minutes if the dough becomes too soft making it difficult to cut and transfer the shapes.

Bake the cookies at 375 ºF for 8-10...

Bake the cookies at 375 ºF for 8-10 minutes, or until the edges are just a shade darker but not browned. Let them cool on the baking trays for 3-5 minutes then transfer to a cookie sheet to cool completely. If baking more than one tray at a time, place one on a rack just one spot above center and one on a rack one spot lower than center and switch the trays halfway through baking.

In a small mixing bowl, whisk together the...

In a small mixing bowl, whisk together the sifted powdered sugar, vanilla extract, and plant milk with a fork or small whisk. The icing should be stiff enough that when you run a spoon through it, it separates and takes a moment before it runs to fill in the line. And, it should be thin enough that it will run easily off a fork or a spoon, but not immediately lose its shape and settling back into the rest of the icing. If needed, add a little more powdered sugar or milk until you reach the desired consistency.

Decorate the cookies with a piping bag and...

Decorate the cookies with a piping bag and a tip with a very small hole, or just spread some on each cookie with a knife.

These gingersnap cookies taste like Christmas! They're slightly chewy, a little crisp, and perfect for your next holiday party or cookie exchange.

unsalted butter, softened

granulated sugar, divided

light brown sugar, packed

unsulphured molasses

In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, cloves, and nutmeg until combined. Set aside.

In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Turn the mixer to low and beat in the molasses. Scrape the bottom and sides of the bowl, then beat in the egg and vanilla until smooth.

Add the dry ingredients to the wet and mix gently by hand until just combined. Cover and chill the dough for 30-60 minutes (until firm).

Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.

Portion the dough into 1-inch balls. Roll each ball in the remaining granulated sugar until evenly coated. Arrange the cookie dough balls onto the baking sheets with 2 inches between each.

Bake for 10-12 minutes, or until the cookies have spread and the edges are slightly firm but the centers are still soft. For extra crispy cookies, bake for 12-14 minutes.

Top 10 gingersnap cookies recipes from across the web

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Top Tags

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Chewy Gingersnap Cookies

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Gingersnap Cookies Recipe

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Cookie Press Gingersnap Cookies

Wishing Cookies

Gingersnap Cookies

Top 10 gingersnap cookies recipes from across the web

The most viewed gingersnap cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Cheesecake Bars

Chewy Gingersnap Cookies

Homemade Ginger Snaps

Gingersnap Cookies

Gingersnaps

Gingersnap Cookies Recipe

Gingersnap Cookies

Cookie Press Gingersnap Cookies

Wishing Cookies

Gingersnap Cookies

The most viewed gingersnap cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine