Ginger Snap!

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There are differences of opinion as to how 'spicy' a Gingersnap Cookie should be, and for that very reason I will tell you how to adjust the batter to suit your own individual taste. The first thing you must do is to make sure you check your ground spices to see if they are still fresh, as stale spices will definitely make your gingersnaps 'flat' tasting.

There are two types of molasses generally used in baking; light and dark.

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While I have used light molasses in this recipe, if you want a cookie with a more robust flavor, try using the dark molasses. Light molasses comes from the first boiling of the sugar syrup and is lighter in flavor and color than the dark molasses which comes from the second boiling. Molasses is usually labeled as "sulphured" or "unsulphured" depending on whether sulphur was used in the processing. I prefer the unsulphured molasses which is lighter in color and tends to have a nicer flavor.

By the way, molasses is used in baked goods, not only for flavor, but also for color and moistness. Also, because molasses does stick to your measuring cup, it is a good idea to lightly spray your measuring cup with a nonstick vegetable spray before pouring in the molasses.

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Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 - 60 minutes or until firm. Preheat the oven to degrees F degrees C. Line two baking sheets with parchment paper. When the batter has chilled sufficiently, roll into 1 inch 2.

Roll each ball of dough into the sugar, coating it thoroughly. Place on the baking sheet, spacing about 2 inches 5 cm apart. Thank you. Very good cookie! Beginner friendly, but not the most accessible recipe. The baker is expected to have kitchen gadgets not everyone might have… It might be useful to include alternative ways to cook, like without a stand mixer or cookie scooper?

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Pin 1K. Share These are a holiday favorite! Line a baking sheet with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour. Mix until just combined.

Gingersnap Cookies

Place the remaining sugar in a small bowl, set aside. Using a medium 2- tablespoon sized cookie scoop portion out dough.

Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart. Transfer to a wire rack and cool completely. Coconut Snowman Cookies Snowman Cookies are as cute as they are delicious! Cookies and Cream Marshmallow Bars. Cranberry Pistachio Bliss Bars.

My website has always been dedicated to the very best sweet treats with an occasional family friendly meal sprinkled in and my book is everything you have grown to love about my site and more. Love hearing this!! So glad you liked them! Ok, you have made my day!! Thank you!! You and your ads suck. My new favorite ginger snap recipe!


Bake dessert 45 minutes or until knife inserted 1 inch from center comes out clean, removing the foil after 30 minutes. Cool slightly before cutting into 9 squares. Serve warm topped with the whipped topping. Store leftover dessert in refrigerator.

Best Ginger Snap recipes | Food Network UK

Kitchen Tips. Tip 1. Dessert can be refrigerated up to 24 hours before baking. Tip 2. Substitute frozen vanilla nonfat yogurt for the whipped topping. Calories From Fat.

So easy. So fast. So Target.

Total Fat 6g. Saturated Fat 1. Trans Fat 0g. Cholesterol 85mg. Sodium mg. Total Carbohydrates 40g.