Best 6 Gingersnap Stackers Recipes

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Indulge in the delightful world of gingernut cookies with our comprehensive collection of recipes. From the classic chewy gingersnaps to creative variations like Chocolate-Covered Gingersnaps and Gingersnap Cheesecake Bars, this article caters to every taste and skill level. Discover the secrets of perfectly balanced spices, crisp edges, and chewy centers that make these cookies irresistible. Whether you're a seasoned baker or a novice in the kitchen, our recipes will guide you step-by-step to create these timeless treats. So, preheat your oven and let's embark on a delightful baking journey with our gingernut cookie extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

GINGERSNAPS



Gingersnaps image

Provided by Food Network Kitchen

Categories     dessert

Time 37m

Yield approximately 3 1/2 dozen cookies

Number Of Ingredients 10

1 stick butter
1 cup light brown sugar
1/4 cup molasses
1 egg
2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1/2 cup granulated sugar

Steps:

  • Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes or until cracked on top.

GINGERSNAPS



Gingersnaps image

Provided by Food Network

Categories     dessert

Time 1h51m

Yield 6 dozen (2-inch) cookies

Number Of Ingredients 10

6 ounces (3/4 cup)brown sugar
8 ounces (2 sticks) butter
1 teaspoon salt
9 ounces molasses
1/4 cup water
1 teaspoon baking soda
1 pound (3 cups) all-purpose flour, plus more for surface
2 teaspoons ground ginger
1 teaspoon ground cinnamon
Kosher salt and raw sugar, for sprinkling

Steps:

  • With a mixer, cream together the brown sugar, butter, and salt. Add molasses and continue creaming. Combine water and baking soda in a cup. Sift together flour, ginger, and cinnamon. Add flour mixture and baking soda mixture all at once and mix until well combined. Wrap dough in plastic and refrigerate until firm.
  • Preheat the oven to 350 degrees F. Alternatively, preheat a convection oven to 325 degrees F.
  • Roll out dough on a well floured surface to 1/8-inch thickness. Cut out desired shapes with cookie cutters and arrange on cookie sheets lined with parchment paper. Sprinkle very lightly with kosher salt and generously with raw sugar. Bake for 7 minutes, rotating the cookie sheets halfway through. Cool on wire racks.

GINGERSNAPS



Gingersnaps image

These gingersnaps are my family's favorite. They're homey and a little spicy-just the thing when it's cold and snowing outside.

Provided by Sebastien Rouxel

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 10

11 tablespoons unsalted butter, softened
1 cup sugar
2 cups flour
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon salt
2 teaspoon baking soda
1 large egg
3 tablespoons molasses
Cinnamon sugar, for rolling

Steps:

  • Place butter and sugar in the bowl of a stand mixer and mix on low speed until light, airy, and creamy, 3 minutes. Meanwhile, combine flour, cinnamon, ginger, salt, and baking soda in another mixing bowl, and set aside. Turn the mixer off, scrape down the sides, add the egg and molasses, and continue mixing until incorporated. Add the dry ingredients, a little at a time, until just combined. Chill for 30 minutes. Preheat oven to 325 degrees F.
  • Dip an ice-cream scoop in water (to prevent sticking), scoop dough, then roll in cinnamon sugar. Place cookies on a baking sheet lined with parchment paper, giving each one plenty of room (so they cook evenly), and bake 20-25 minutes.
  • Cookies are done when crispy on the outside and soft in the center. Remove from oven, cool on a wire rack, and serve.

GINGERSNAPS



Gingersnaps image

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

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

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

GRANDMA'S GINGERSNAPS



Grandma's Gingersnaps image

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

¾ cup margarine
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup white sugar for decoration

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 image

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

1/3 cup shortening
1/2 cup sugar
1 large egg, room temperature
2 tablespoons molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/8 teaspoon salt
Additional sugar

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.

Tips:

  • Use softened butter: This makes it easier to cream together with the sugars, resulting in a more light and fluffy cookie.
  • Chill the dough: This helps to develop the flavor and makes the cookies less likely to spread in the oven.
  • Use a cookie scoop: This ensures that all of the cookies are the same size and shape, which helps them to bake evenly.
  • Bake the cookies until they are just set: Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before frosting them: This helps the frosting to set properly.

Conclusion:

Gingersnap stackers are a delicious and festive cookie that are perfect for any occasion. They are easy to make and can be customized with your favorite flavors and toppings. Whether you enjoy them plain or frosted, these cookies are sure to be a hit with everyone who tries them.

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