Best 6 Gingersnap Gems Recipes
**Ginger Gems: A delightful holiday treat!**
Ginger gems are classic holiday cookies that are loved by people of all ages. These small, crispy cookies are full of warm ginger flavor and have a slight snap to them. They are traditionally rolled in sugar before baking, giving them a sparkling finish. This recipe collection features three delicious variations on the classic ginger gem cookie: chewy ginger gems, soft ginger gems, and crispy ginger gems. Whether you prefer soft and chewy cookies, crispy and crunchy cookies, or something in between, there's a ginger gem cookie recipe in this collection for everyone. So gather your ingredients and preheat your oven, it's time to bake up a batch of these festive treats!
TRIPLE-GINGER GINGERSNAPS
Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. -Jessica Follen, Waunakee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GINGERSNAP GEMS
I think that these are just about the untimate ginger cookies. If you don't over bake them they will maintain a softness that is so toothsome. Warning! These cookies are telepathic and will call to you from the cookie jar to come and get them.
Provided by Annacia
Categories Dessert
Time 28m
Yield 45 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside.
- In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer till well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat till combined.
- Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet.
- Bake in a 375 degree F oven for 8 to 10 minutes or till edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely. Makes about 45 cookies.
Nutrition Facts : Calories 75, Fat 3.6, SaturatedFat 0.9, Cholesterol 4.1, Sodium 37.5, Carbohydrate 10.2, Fiber 0.2, Sugar 5.5, Protein 0.7
GINGERSNAPS
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
GRANDMA'S GINGERSNAPS
This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.
Provided by RAMB
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g
GINGERSNAPS
Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
- Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g
Tips:
- To achieve the perfect texture for your gingersnap gems, ensure that the dough is chilled for at least 30 minutes before baking. This will help the cookies hold their shape and result in a crisp texture.
- For an extra burst of flavor, try using a combination of light and dark brown sugar in the dough. The dark brown sugar will add a rich molasses flavor to the cookies.
- Don't be afraid to experiment with different spices in your gingersnap gems. Ground cinnamon, nutmeg, and cloves are all great additions that will enhance the warm, cozy flavor of the cookies.
- If you prefer a softer cookie, reduce the baking time by a few minutes. Keep a close eye on the cookies to ensure they don't overbake and become dry.
- To add a festive touch to your gingersnap gems, try decorating them with colored sprinkles, chopped nuts, or even a drizzle of melted white chocolate.
Conclusion:
Gingersnap gems are a classic holiday treat that is sure to bring joy to your family and friends. With their irresistible combination of spices and a crisp, chewy texture, these cookies are the perfect addition to any cookie platter. Whether you enjoy them plain or dressed up with decorations, gingersnap gems are a delicious and festive treat that everyone will love. So gather your ingredients, preheat your oven, and get ready to bake up a batch of these delightful cookies today!
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