Best 4 Moms Gingersnaps Recipes
Indulge in the delightful world of Mom's Gingersnaps, a classic treat that has been passed down through generations. These crispy, chewy cookies, with their distinct spicy-sweet flavor, are a staple in many households and a perfect accompaniment to a warm cup of tea or coffee. This collection of recipes offers a variety of takes on the traditional gingersnap, ensuring that there's something for every taste preference. From the classic recipe that captures the essence of this timeless cookie to variations that incorporate unique ingredients like molasses, chocolate chips, and even a gluten-free option, these recipes are sure to satisfy your cravings. So, let's embark on a culinary journey and explore the wonderful world of Mom's Gingersnaps!
Check out the recipes below so you can choose the best recipe for yourself!
MOM'S GINGERSNAPS
Everyone in my family loves these. Dad keeps asking me to make them and send them over. Great ginger and molasses flavour.
Provided by LeeAnn
Categories Dessert
Time 20m
Yield 53 1 inch cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350F degrees.
- Combine dry ingredients and set aside.
- In a large bowl beat butter till soft, gradually add sugar.
- Beat in egg and molasses.
- Stir in flour mixture.
- Roll into balls, then roll in sugar.
- Bake 10- 12 minutes.
- Cooking time depends on the size of cookie.
- I have small children so I make them quite small and the baking time decreases.
- The yield is not correct- It depends on the size of the cookie- I do not know the amount it will make?
AMAZING GINGER SNAPS
My Aunt Lisa always made these chewy ginger snaps around the holidays. These are so easy to make and are sure to disappear for whatever crowd you make them for, your family or a get together. Enjoy!
Provided by Jennifer Mazorra Salamy
Categories Desserts Cookies Gingersnap Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.
- Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
- Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 157.8 mg, Sugar 12.4 g
MOM'S GINGERSNAPS
This recipe was handed down to me by my mom, who got it from her mom. It's one of my family's favorite cookies, especially at Christmas time. I find it helpful if you refrigerate the dough for a few hours after you mix it up, as it isn't as sticky to work with.
Provided by kellib626
Categories Drop Cookies
Time 30m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Cream together shortening, brown sugar, molasses and egg until light and fluffy. Sift together dry ingredients; stir into molasses mixture until blended. Form into small balls. Roll in sugar and place 2 inches apart on greased cookie sheet. Remove from pan immediately after baking . Makes about 5 dozen cookies.
- Oven Temperature: 375 degrees (May vary with oven) Baking time: 10 minutes.
Nutrition Facts : Calories 748.9, Fat 29.1, SaturatedFat 5.2, Cholesterol 42.3, Sodium 1094.8, Carbohydrate 113.8, Fiber 2.4, Sugar 52, Protein 9.4
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
Tips:
- Use fresh ginger. Fresh ginger has a more intense flavor than ground ginger, and it will give your gingersnaps a more authentic taste.
- Don't overmix the dough. Overmixing the dough will make the gingersnaps tough. Mix just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough will help the gingersnaps hold their shape and prevent them from spreading too much.
- Bake the gingersnaps at a low temperature. This will help them to bake evenly and prevent them from burning.
- Watch the gingersnaps carefully while they are baking. They can burn easily, so it's important to keep an eye on them.
Conclusion:
These gingersnaps are a delicious and easy-to-make treat that is perfect for any occasion. They are also a great way to use up any leftover molasses. With their spicy and sweet flavor, these gingersnaps are sure to be a hit with everyone who tries them.
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