![]() This helps my business thrive and continue providing FREE recipes. ⭐ Before You Begin! If you make this recipe, please leave a review and star rating. Also, cooking them slower also helps produce a light crunchy cookie.Using a combination of sugar and vegetable shortening gives the gingersnap cookies the snap we associate with them.You'll know the cookies are done when they are lightly browned and creinkly.Bake for 12 - 15 minutes in a preheated 350☏ oven.Using a cookie scoop, place the cookies on a parchment lined baking sheet.Add in the flour, ginger, cinnamon, salt and baking soda.Then add in the molasses and mix until combined.In the bowl of a KitchenAid Mixer using the paddle attachment, cream the butter and shortening together.Step-by-Step Instructions Step 1 | Prepare the Cookie Dough Be sure to see the recipe card below for exact quantities, detailed instructions and special notes. This is an overview of the ingredients and instructions. Mary Lake-Thompson Holiday Camper More Information Winder Christmas Coffee Mugs More Information Solula Professional 18/8 Stainless More Information Reynolds Kitchens Cookie Baking More Information That means that if you make a purchase after clicking on a link I may earn a small commission at no extra cost to you. Looking for more Easy Desserts and Christmas Cookies? Try my Chocolate Christmas Cookies, Reindeer Desserts or my Christmas Refrigerator Cookies. Try my other version of this delicious recipe with my Gingerbread Cookie Recipe that's dipped in melted white chocolate. Only I wanted to share with you a recipe that was more crispy.because that's what I love. This recipe was inspired by my Chewy Gingersnap Cookie Recipe that was part of our 12 Days of Christmas Cookie Celebration a few years ago. You don't even need to chill the dough for this recipe! ![]() For some reason, people associate gingersnap cookies with the holidays, but they are perfectly delicious in the middle of the year as well. When cooled completely, fill as desired.This is another easy cookie recipe that's perfect all year round. Pour gingersnap mixture into a 9-inch pie plate (deep-dish) and use a dry measuring cup to press evenly onto the bottom and sides.īake for 5 minutes in a 350˚F preheated oven. Add sugar and cinnamon and pulse to combine pour in melted butter and pulse to combine. And don't forget how beautifully ginger enhances lemon, so use this versatile crust for lemon chiffon pie and lemon cheesecake too! How to Make Gingersnap CrustĪdd gingersnap cookies to the bowl of a food processor and pulse until you have fine gingersnap crumbs. ![]() Try it with pumpkin pie, sweet potato pie or even Chocolate Rum Pie for your holiday table and for no-bake pies in the summertime. This crust is the ideal choice for Pumpkin Chiffon Pie and pumpkin cheesecake, but you'll find that it's an equally delicious swap for a baked pie crust (like my Lard Pie Crust) or graham cracker crust in traditional American pies. Butter: salted butter, or unsalted butter with a pinch of kosher salt.Sugar: granulated white sugar or brown sugar.Gingersnap Cookies: These homemade gingersnap cookies are perfect because they're ultra crunchy with punchy ginger flavor!.With just 4 ingredients and a food processor, you can make this delectable gingersnap cookie crust in just 15 minutes, including baking time! Use store bought gingersnaps or, even better, with Homemade Gingersnap Cookies with an extra punch of ginger spice. It's the ultimate crumb crust for ginger lovers. ![]() ![]() Elevate almost any holiday pie with this buttery, warmly spiced Gingersnap Crust. ![]()
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