gingersnaps

You&#x27;ll love these perfectly crisp and delicious ginger snap cookies cookies. They&#x27;re easy to make and perfect for your holiday cookie platter.

Gingersnap Cookies

all-purpose flour (300 grams)

tsp baking soda

cinnamon

ginger

cloves

tsp cardamom

salt

brown sugar (packed)

butter (softened)

molasses (dark)

egg (large)

tsp vanilla extract

sugar (Sanding

Preheat oven to 350F. Sift the flour, baking soda, salt, ground ginger, and cloves into a large bowl. Whisk together and set aside.

Cream the butter, sugar and molasses in a stand mixer fitted with a paddle attachment (or using an electric mixer). Beat until lighter in color and fluffy.

Add the egg while mixing on low, then add the vanilla. Scrape the bowl down and mix again until ingredients are completely distributed.

Add the flour mixture in then mix on low to medium-low until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour.

Use a small ice cream scoop or tablespoon to potion out 1.5-2 inch balls. Roll each into a ball in your clean palms then roll in sanding or granulated sugar.

Place balls about two inches apart on a parchment paper-lined baking sheet and bake at 350F for 12-13 minutes. The cookies&#x27; edges will be set but the centers  will  continue to bake/set after they&#x27;re removed from the oven.

You'll love these perfectly crisp and chewy gingersnap cookies, they basically taste like Christmas! Every holiday cookie platter needs some of these easy to make and delicious cookies.

RECIPE: https://preppykitchen.com/gingersnap-cookies/

Gingersnaps are one of my favorite holiday treats. Not too sweet, perfectly spiced, and they have a great texture. I roll them in cinnamon sugar before baking but you can enjoy them plain or flatten/roll them out then drizzle with a glaze or royal icing after baking. 

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Gingersnaps

Crunchy gingersnap cookies are super easy to make and will be the highlight of the holiday cookie exchange this season.

all-purpose flour

baking soda

unsalted butter

black pepper

cayenne pepper

dark brown sugar (packed)

¼ cup unsulphured molasses

egg (plus 1 egg yolk)

sugar

Set the oven rack to the center position. Preheat to 300ºF (149ºC).

Line three baking sheets with parchment paper.

In a medium bowl whisk together flour, baking soda, and salt.

In a 10-inch skillet (do not use nonstick or you won’t be able to see the browning) heat butter over medium heat. Once melted, reduce the heat to medium-low, swirl the skillet frequently until the butter solids begin to brown, about 4 to 5 minutes.

Quickly transfer the browned butter to a large bowl.

Add ground ginger, cinnamon, cloves, black pepper, and cayenne to the butter, whisk to combine. Cool slightly for 2 minutes.

Add brown sugar, molasses, and fresh ginger to the butter mixture, whisk to combine.

Add egg plus egg yolk, whisk to combine.

Add flour to butter mixture and stir with a spatula until just combined.

Tightly cover and refrigerate the dough until firm, 45 to 60 minutes.

Roll the cookie dough into 2 teaspoon-sized (12g) balls, about 1-inch in size.

Add granulated sugar into a shallow bowl and roll the cookies in sugar to coat.

Evenly space the cookies 2-inches apart, about 20 per cookie sheet.

Bake 1 sheet at a time until the edges are just beginning to darken, 20 to 22 minutes, rotating halfway through baking.

Transfer the cookies still sitting on the parchment paper to a wire rack to cool completely. The cookies will harden more as they cool.

Fluffy swirls of strawberry cream are layered with spicy gingersnaps in this summery, no-bake confection. The deep strawberry flavor comes through twice here: once in the mascarpone cream, which is whipped with berry purée, and in a scarlet topping spiked with lime zest and grated fresh ginger. We used Nabisco gingersnaps, but any brand should work, as could vanilla wafers. This cake is best made the day before you want to serve it, giving the gingersnaps a chance to soften into a luscious, soft cake.

Strawberry Gingersnap Icebox Cake

strawberries

mascarpone

confectioners’ sugar, more as needed

vanilla extract

lime

gingersnaps (about 8 ounces)

ginger,

Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.

Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.

In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners’ sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners’ sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.

On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.

Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they’re large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.

Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.

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.

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.

This Cranberry Pie with its spicy gingersnap crumb crust and silky cranberry curd filling brings a little va-va-voom to the traditional dessert table ~ this vibrant pie going to be everybody&#x27;s holiday favorite!

Cranberry Gingersnap Pie

walnuts

Tbsp brown sugar

butter

cranberries

sugar, divided

eggs

lemon juice

Tbsp (1/2 stick) unsalted butter,

thyme sprigs or mint leaves

Set oven to 350F Lightly spray a 9 inch pie plate with cooking spray.

Put the gingersnaps in a food processor and process until they are fine crumbs.  (this should be a heaping cup) Add the walnuts, and sugar and process again until everything is finely ground.  Add the butter and process briefly to combine.

Pat the crust into your pie plate, and up the sides.  Bake for 10-12 minutes.  Set aside to cool.

Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan.  Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick.  Let cool slightly and then puree until completely smooth.

Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat.  Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so.  Stay by the pan the whole time and stir! Note: let the mixture just come up to a bubble, and then remove from heat.

Push the curd through a mesh strainer, using the back of a spoon to get it all through.

Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit, while you stir to melt it.

Pour the curd into the pie crust and smooth out evenly.  Chill the pie until it is firm, about 2 hours or so.

Decorate with sugared cranberries if you like.

To make sugared cranberries, roll damp cranberries in granulated sugar and let dry.

These Old Fashioned Gingersnap Cookies are good any time of the year, but they're especially good at Christmas time. They just make your kitchen smell like Christmas while they bake.

Old Fashioned Gingersnap Cookies Recipe

Butter, softened

Sugar

Egg, large,

Molasses

All-Purpose Flour

Baking Soda

Cinnamon

Ground Ginger

Cloves

Salt

Place softened butter in a large mixing bowl.

Cream butter and sugar together until creamy smooth.

Gradually add the dry ingredients to the wet ingredients, mixing well.

Cover the dough and place in refrigerator to let chill for at least 30 minutes.

Scoop out dough. Roll in palms of hands and shape into round balls.

Roll the balls of dough in granulated sugar.

Place cookie dough on ungreased baking sheet, spacing about 2 inches apart.

Place in 375F degree oven and bake for 10 minutes until set and tops begin to crack.

Remove when done and place on wire rack to cool.

Eat recipe. But your cookies are prettier than mine.  :-))

I, too, love OXO,  but you forgot to mention most OXO gadgets have a lifetime warranty. Speaking as someone who had to replace something, I can say, yes, they really honor the lifetime warranty!

Everyone raves about these soft gingerbread cookies! Even people who don't love molasses cookies or gingersnaps ask for this easy gingerbread cookie recipe!&nbsp;

Gingerbread Cookies

unsalted butter (softened)

molasses

½ tsp ginger (if you

Preheat oven to 350 degrees F.

First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.

Next, add egg and molasses and mix well.

In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.

Add dry ingredients to wet ingredients and mix until well combined.

Form or scoop balls of dough that are slightly smaller than a golf ball. Place them on a baking sheet approximately 2” to 3” apart to allow room for cookies to spread.

Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1565372251/di3llj51cpohoxdw9qrf.mp4

This delicious, soft gingerbread cookie recipes creates perfectly chewy ginger cookies. While this makes a great Christmas cookie recipe, these cookies are loved all year round by those who have tried them!

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Top 7 gingersnaps recipes from across the web

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

Top Tags

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Gingersnap Cookies

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