Gingersnap Cookies
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What are you Baking?
Gingersnap Cookies
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Ingredients: 2 cups sifted all-purpose flour                 1 tablespoon ground ginger 2 teaspoons baking soda   
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Gingersnap Cookies

posted at 11/3/2010 3:05 PM EDT
Posts: 35
First: 10/7/2010
Last: 4/26/2011
Ingredients:2 cups sifted all-purpose flour                1 tablespoon ground ginger2 teaspoons baking soda                      1 teaspoon ground cinnamon1/2 teaspoon salt 3/4 cup shortening     1 cup white sugar1 egg                                                  1/4 cup dark molasses1/3 cup cinnamon sugar Directions:1. Preheat oven to 350 degrees F (175 degrees C).  2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.  3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.  4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack.  Store in an air tight container.

Kathy H

Re: Gingersnap Cookies

posted at 11/3/2010 3:30 PM EDT
Posts: 482
First: 11/9/2009
Last: 12/17/2011
KATHY,
 THAT IS MY FAVORITE COOKIE.i LOVE TO HAVE THEM WITH A CUP OF TEA. THANKS FOR THE RECIPE

Re: Gingersnap Cookies

posted at 11/6/2010 7:43 PM EDT
Posts: 478
First: 8/20/2008
Last: 2/15/2011
I love dunking them in a glass of nice cold milk!! Yum!!
Thanks, Kathy, for sharing your recipe!!

Re: Gingersnap Cookies

posted at 11/6/2010 10:16 PM EDT
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
I'm sure going to try this recipe.... Thanks Kathy.

Here's the recipe I have been using

GINGERSNAPS
about 4 doz.....bake at 350 degrees about 10 minutes on ungreased sheet.

1/2 cup butter (or margarine)
1/4 cup shortening
3/4 cup sugar
1/2 cup brown sugar
1 tsp baking soda
2 teaspoons cinnamon
2 tsps ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 egg
1/3 cup mild molasses
2 cups flour

1/4 cup coarse, white granulated sugar

Mix everything as usual with cookies.  Put dough into refrigerator for
2 hours or so until dough is easy to handle.
Roll dough into 1 inch balls and roll in the coarse sugar.
Place 2" apart on ungreased sheet - bake 10 minute

Re: Gingersnap Cookies

posted at 11/8/2010 8:07 PM EST
Posts: 478
First: 8/20/2008
Last: 2/15/2011
Ooohhh, Nancy!!! Going to try your recipe, too!! Looks like tomorrow I'll be baking not only cherry pie, but gingersnaps, too!!! Thanks!!

Re: Gingersnap Cookies

posted at 11/8/2010 8:30 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
Carol -- the only coarse sugar I can find in this area is Wiltons (in the cake decorating area)  and it cost a fortune.  Please, if you find a less expensive coarse sugar that maybe I could find - let me know.  Thanks

But -- Wilton's is so very pretty shining and twinkling on those dark cookies - it's worth it.

Re: Gingersnap Cookies

posted at 11/8/2010 8:34 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
And (I'm talking too much tonight - hee hee)
I take all my "new" cookies to a bunch of older - more hee hee - very much older people for their criticism.
They LOVED the gingersnaps .... the most honest and most critical man said that he had never liked any
gingersnap cookies because they were just too strong.  He said this recipe was "pleasant" - delicious flavor
 in the correct amount.  He snatched what was left of the sample bag  and stuck it under his coat.

Re: Gingersnap Cookies

posted at 11/18/2010 7:58 PM EST
Posts: 21
First: 11/21/2009
Last: 1/16/2011
Nancy,  I've been ordering my course sugar through the mail.  The postage is quite high, but you get 8 oz. of sugar, which lasts quite a long time. The catalog I order from is KitchenKrafts.com.  They have a lot of hard to find baking items.  Lots and lots of cookie and cake decors. and lots of different sizes of decorating sugar.
 You might want to check out their website.  I live in the U.P. of Michigan and it's impossible to find bulk sugars like you can in the larger metro. areas. 
Thought you might be interested..Have a great Thanksgiving!

Re: Gingersnap Cookies

posted at 11/18/2010 9:03 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
Susan - (off topic)  I have two dear, dear friends in the U.P. .... they travel down here to Missouri about once a year and I get to see them. 
AND - today I've received two different pps emails (from other friends) about the U.P.   Isn't it a small world?!
Thanks for the info about KitchenKrafts. com.  I'll sure be looking it that.

Re: Gingersnap Cookies

posted at 11/24/2010 7:12 AM EST
Posts: 3544
First: 1/16/2009
Last: 4/19/2014
  My two favorite cookies are gingersnaps and oatmeal raisin cookies.

Re: Gingersnap Cookies

posted at 11/24/2010 7:26 AM EST
Posts: 1203
First: 9/10/2008
Last: 4/18/2014
YUM!!!  I love gingersnaps!!  Thanks for sharing!!

Re: Gingersnap Cookies

posted at 2/12/2011 10:19 PM EST
Posts: 3544
First: 1/16/2009
Last: 4/19/2014
Gingersnaps are one of my favorite cookies - I'll have to try this recipe.

Re: Gingersnap Cookies

posted at 2/13/2011 8:59 AM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
LOL LOL --- how funny.  I've forgotten about these and there aren't any in the freezer

Re: Gingersnap Cookies

posted at 2/15/2011 7:32 AM EST
Posts: 959
First: 1/30/2010
Last: 1/22/2013
I love gingersnaps.  But I had never really considered making them myself.  I don't know why..... too easy to pick up a bag at the store?

Re: Gingersnap Cookies

posted at 2/15/2011 7:48 AM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
I wish I could make my digital camera work so I could take a photo of the gingersnaps I make .....
Pat, they don't look like the store-bought cookies at all.   And, oh, they taste so much better.
Next time you have some spare time make some yourself.

Re: Gingersnap Cookies

posted at 2/19/2011 7:59 AM EST
Posts: 3544
First: 1/16/2009
Last: 4/19/2014
Gingersnaps are one of my favorite cookies - sort of an "old fashioned cooky."

Re: Gingersnap Cookies

posted at 2/19/2011 10:05 AM EST
Posts: 528
First: 10/6/2010
Last: 6/11/2011
DH was just asking for Gingersnaps cookies, thanks for sharing

Re: Gingersnap Cookies

posted at 2/19/2011 10:08 AM EST
Posts: 2166
First: 8/8/2008
Last: 4/19/2014
I like to dunk my gingersnaps in hot coffee so good,

Re: Gingersnap Cookies

posted at 2/19/2011 11:01 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I may have posted this once before but this is one you have to try if you love ginger.
I doubled the amount of crystallized ginger the first time I made these, an error I admit to, but I like the extra ginger so after making them as the recipe directs I now make these with the double ginger.  I am giving the recipe as it is on http://www.kingarthurflour.com if you want extra ginger just double the crystallized ginger.
Sticky Ginger Squares
Squares:
1 1/4 Cup flour
2 tsp ground ginger
1 tsp allspice
3/4 tsp salt
1/4 tsp baking soda
1/2 Cup diced crystallized ginger
1/4 Cup molasses
2 large eggs
1 1/3 Cup brown sugar, firmly packed
1/4 Cup butter, melted
Topping:
1 1/3 Cup flour
1/2 Cup butter
1/4 tsp salt
3/4 Cup brown sugar
1/2 Cup diced crystallized ginger

If you use salted butter reduce salt in recipe by half
Directions:
Pre heat oven to 350 Lightly grease a 13X9 pan, or line with parchment.
To make squares: In a medium size mixing bowl, whisk together the flour, ginger, allspice, salt, baking soda and crystallized ginger.
In a separate bowl, stir together the molasses, eggs, brown sugar and butter.
combine the wet and dry ingredients, beating until smooth.
Spread in prepared pan, set aside.
To make the streusel topping: Using a pastry blender, your fingers of knives, mix together the flour, butter, salt and brown sugar until it's fairly well blended; some chunks of butter can remain.  Mix in the crystallized ginger.
Bake the squares for 15 minutes. Sprinkle the streusel topping on and bake an additional 30 minutes, till the streusel is a deep, golden brown.
Remove squares from oven, run a knife around the edge of the pan to loosen them.  Allow to cool then cut into squares.
Yield about 2 dozen squares.

Check for crystallized ginger in ethnic stores or in some stores look for bulk spices by the deli area or produce area.  Trader Joe's carries crystallized ginger at times.

Re: Gingersnap Cookies

posted at 2/20/2011 11:36 PM EST
Posts: 992
First: 10/7/2010
Last: 8/28/2011
Hi  NANCY ;
We both love ginger snap cookies.I am alergic to cinnamon & must avoid it.
Kathy's recipe looks great, butuses lots of cinnamon.Yours also looks good but happily uses no cinnamon?
Is that an eror?
Did you frget to include cinnamon?
 OR
am I finally going to be able to make and enjoy gingersnaps w/ hubby once again?
In Response to Re: Gingersnap Cookies:
I'm sure going to try this recipe.... Thanks Kathy. Here's the recipe I have been using GINGERSNAPS about 4 doz.....bake at 350 degrees about 10 minutes on ungreased sheet. 1/2 cup butter (or margarine) 1/4 cup shortening 3/4 cup sugar 1/2 cup brown sugar 1 tsp baking soda 2 tsps ground ginger 1/4 tsp nutmeg 1/4 tsp ground cloves 1/4 tsp salt 1 egg 1/3 cup mild molasses 2 cups flour 1/4 cup coarse, white granulated sugar Mix everything as usual with cookies.  Put dough into refrigerator for 2 hours or so until dough is easy to handle. Roll dough into 1 inch balls and roll in the coarse sugar. Place 2" apart on ungreased sheet - bake 10 minute
Posted by Nancy G

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