Gingersnaps Recipes

Soft & Chewy Gingersnap Cookies

Makes 36 Cookies

Ingredients

Vegetarian

Produce

• 1 1/2 tsp Ginger, Ground

Refrigerated

• 1 Egg

Condiments

• 1/3 cup Molasses, Dark

Baking & Spices

• 2 tsp Baking soda
• 1/2 cup Brown sugar, packed
• 1 tsp Cinnamon, Ground
• 1/2 tsp Cloves, Ground
• 2 cup Flour
• 1/4 tsp Salt
• 1/4 cup Sugar

Dairy

• 1/2 cup Butter

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Lightly grease two baking sheets.
2. In a small bowl, combine the butter, brown sugar, and molasses. Add the egg and mix well.
3. In another bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt.
4. Add the flour mixture to the molasses mixture and mix until well combined. Dough will be soft.
5. Divide the dough into 36 pieces( I use a 1 T. scoop). Roll each piece into a ball and roll in the sugar until coated. Place the dough balls, 2 inches apart, on the prepared baking sheets. Do not flatten.
6. Bake the cookies 8-10 minutes on the middle to upper rack. Tops should just be crackling, but not browned at all. I prefer to bake them for no more than 8 minutes. They will seem a little underdone at first, but will firm up as they sit.

Classic Gingersnaps

Makes 28 cookies

Ingredients

Vegetarian

Produce

• 1 tsp Ginger

Refrigerated

• 1 Egg, large

Condiments

• 1/4 cup Molasses

Baking & Spices

• 1 tbsp Baking soda
• 1 tsp Cinnamon
• 1 tsp Cloves
• 2 1/4 cups Flour
• 1 More white sugar
• 1/4 tsp Salt
• 1/2 cup Sugar, raw
• 1 cup White sugar

Dairy

• 3/4 cup Butter

Instructions

1. Beat the butter in a large bowl or stand mixer until fluffy, about 1-2 minutes.
2. Add sugar and beat thoroughly.
3. Add the molasses and egg and beat well, scraping sides.
4. Add the flour but don't mix it in.
5. Form a well in the center of the flour and add the baking soda, salt, cinnamon, ginger, and cloves. Use a teaspoon to stir it into the flour.

1. Beat until the dough is just coming together. Make sure the flour is incorporated and then stop.
2. Chill the dough for about an hour, or several days if you like.
3. Preheat the oven to 350 degrees F. Prepare 2 large baking sheets with silpats or parchment paper.
4. Roll into balls. I made mine 1 and 1/2 inches** and got 28 cookies.
5. Place 1/2 cup raw sugar (white sugar is fine) in a shallow bowl. Roll the cookies in the sugar.
6. Line the cookies up on the prepared sheets, at least a couple inches apart.
7. Bake in the preheated oven for 10-12 minutes. If you want them super snappy, leave them in a couple minutes longer.
8. Remove from the oven and sprinkle with regular white sugar.
9. Eat with tons of milk!

Gluten Free Gingersnap Cookies

35 mins to make, serves 36

Ingredients

Produce

• 2 tsp Ginger, ground

Refrigerated

• 2 Pastured eggs

Condiments

• 1/3 cup Molasses

Baking & Spices

• 1 1/2 tsp Baking soda
• 1/2 cup Brown sugar, organic
• 1 cup Cane sugar, organic
• 2 tsp Cinnamon, ground
• 1/4 tsp Cloves, ground
• 1/2 tsp Sea salt

Dairy

• 3/4 cup Butter

Other

• 2¼ cups Bobs Red Mill Gluten Free 1-to-1 Baking Flour

Instructions

1. Preheat your oven to 350 degrees F.
2. In a large mixing bowl using a hand mixer, cream the butter, ½ cup of the cane sugar and the brown sugar.
3. Add the molasses and eggs and continue mixing until it’s well combined.
4. Add the ginger, cinnamon, cloves, sea salt and baking soda and mix well.
5. Last, add the Bob’s Red Mill gluten free flour and mix until well combined. The mixture will be slightly wet.
6. Roll the gingersnap cookie dough into 1 inch balls, then roll each ball in the remaining ½ cup of cane sugar.
7. Lay the ball on a parchment paper lined baking sheet.
8. Repeat until you’ve used all the dough.
9. Bake for 15 minutes or until the cookies are crackled and set.
10. Allow the cookies to cool on the baking sheet, then transfer to a wire rack to cool completely.
11. Store in an airtight container.

Gingersnap Crinkle Cookies

14 mins to cook, makes 20 cookies

Ingredients

Vegetarian

Produce

• 1 tsp Ginger

Refrigerated

• 1 Egg

Condiments

• 1/4 cup Molasses

Baking & Spices

• 2 cup All purpose flour
• 2 tsp Baking soda
• 1/2 cup Brown sugar, light
• 1 tsp Cinnamon
• 1/8 tsp Cloves, ground
• 1/2 cup Granulated sugar
• 1/4 tsp Salt
• 1/2 cup Turbinado sugar
• 1/2 tsp Vanilla extract
• 1/4 cup Vegetable shortening

Dairy

• 1/2 cup Butter, unsalted

Directions:

1. In the bowl of a stand mixer, cream together butter, shortening, brown sugar and granulated sugar. Add egg, vanilla and molasses. Scrape sides of bowl as needed. Add 1 cup of flour along with spices, salt and baking soda. Mix until just combined, followed by remaining 1 cup flour. Increase speed as needed to pull dough together. Cover and chill for minimum of 2-4 hours.
2. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat.
3. Using a medium cookie scoop, scoop dough and shape into smooth balls. Coat in turbinado sugar. Space 8-9 cookies 2-inches apart on prepared baking sheet. Bake for 12-14 minutes. Allow cookies to rest for 1 minute on baking sheet prior to transferring to a wire rack to cool completely.
4. Store in an airtight container.

Gingersnap Cookies

10 mins to cook, makes 6-8 dozen cookies

Ingredients

Vegetarian

Produce

• 2 1/2 tsp Ginger, ground

Refrigerated

• 2 Eggs, small

Condiments

• 1/3 cup Molasses

Baking & Spices

• 3 cups All-purpose flour
• 2 1/2 tsp Baking soda
• 1/8 tsp Black pepper, finely ground
• 2 1/2 tsp Cinnamon
• 1 3/8 cup Granulated sugar
• 1/2 tsp Salt
• 1/2 tsp Vanilla extract

Dairy

• 8 oz Butter, unsalted

Method

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.

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.

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.

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.

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

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.

Gingersnaps

Ingredients

Vegetarian

Produce

• 1 tsp Ginger, ground

Refrigerated

• 1 Egg

Condiments

• 1/3 cup Molasses

Baking & Spices

• 1 1/2 tsp Baking soda
• 1 tsp Cinnamon, ground
• 1/4 tsp Cloves, ground
• 2 1/4 cups Flour
• 1/2 tsp Salt
• 1 1/2 cup Sugar

Dairy

• 1/2 cup Butter

Instructions

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together in a large mixing bowl. Add egg and molasses and beat until well mixed in. Add ginger, cinnamon, cloves, salt, baking soda and flour and mix until well combined.
3. Roll into 1 inch balls and roll each ball in sugar. Repeat for all the dough.
4. Place on greased baking sheet and bake at 350 degrees F for 13-15 minutes.

Gingersnaps

31 mins to make, makes 5 dozen cookies

Ingredients

Vegetarian

Produce

• 3 tsp Ginger, ground

Refrigerated

• 3 Egg, large

Condiments

• 1/3 cup Molasses
• 8 oz Molasses

Baking & Spices

• 6 tsp Baking soda
• 6 tsp Cinnamon, ground
• 1 1/2 tsp Clove, ground
• 19 1/2 oz Flour, Unbleached
• 2 1/3 cups King arthur all-purpose flour, Unbleached
• 1 1/2 tsp Salt
• 1 1/4 cup Sugar
• 17 1/2 oz Sugar
• 3/4 cup Vegetable shortening
• 9 3/4 oz Vegetable shortening

Instructions

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. Beat together the shortening, sugar, salt, and baking soda.
3. Beat in the egg, then the molasses.
4. Add the flour and spices, beating to make a smooth, fairly stiff dough.
5. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
6. Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
7. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
8. Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.
9. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.
10. Yield: about 5 dozen cookies.

Crispy Christmas Gingersnap Cookies

Ingredients

Vegetarian

Produce

• 1 tsp Ginger, ground
• 1 tsp Orange rind

Condiments

• 3 tbsp Honey

Baking & Spices

• 4 cups All-purpose flour
• 1/2 tsp Baking soda
• 3/4 cup Brown sugar
• 1/2 tsp Cardamon, ground
• 1 tsp Cinnamon, ground
• 1 tsp Cloves, ground

Dairy

• 9/16 cup Butter, unsalted
• 5 tbsp Heavy cream

Instructions

1. In a separate bowl, mix flour and baking soda together.
2. In a medium saucepan, combine the butter, sugar, heavy cream, honey and all spices. Cook the mixture over low heat, stirring constantly, until the butter is melted. Remove from heat. Stir half of flour into the butter mixture, until combined. Add the rest of the flour. Gather dough into a ball, wrap in plastic wrap and freeze for at least an hour.
3. Preheat the oven to 335 F and line cookie sheets with parchment paper. Working with one portion at a time, roll out dough between two sheets of parchment paper to about a pound coin thickness (1/2 cm). Cut out cookies with desired cutter. Space cookies evenly apart, allowing room for them to spread a little during baking. Bake for 7-10 minutes, until cookies begin to brown. Remove the cookies from the oven and allow to cool. After cookies are cool you may decorate them any way you like.