Ginger Cookies
Ginger Cookies are an extra level of yumminess this time of year. Check out the Gingersnap Cookies, the Gingerbread Cutouts, and the rest of today's gingery yumminess. Enjoy!
GINGERBREAD COOKIES
This is from Stephanie Gallagher at The Spruce Eats. This recipe begins, "These gingerbread cookies are as delicious to eat as they are fun to make. Don't be surprised if your kids like these more than regular sugar cookies—it's probably because the gingerbread people seem to have a bit of personality. Use whatever decorations you have on hand. Red and green striped white chocolate chips, for example, make terrific buttons for these gingerbread men."
Prep: 15 minutes; Cook Time: 10 minutes; Refrigeration: 60 minutes; Total Time: 85 minutes; Makes 3 to 4 servings
To view this online, go to https://www.thespruceeats.com/easy-gingerbread-cookies-recipe-2097465.
Ingredients
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 large egg
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoons ground cinnamon
1/2 teaspoon ground cloves
For the Decorations:
Gel icing
M&M's, or striped white chocolate chips
Directions
Gather the ingredients.
In a large mixing bowl, beat the butter and sugar together until fluffy.
Add the molasses, egg, and vanilla. Beat well.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
Stir into the wet ingredients until well-incorporated (you can do this with your hands).
Separate the dough into three pieces. Form into logs and wrap in plastic wrap. Refrigerate at least 1 hour.
When ready to bake, remove dough from oven and preheat oven to 350 F.
Roll dough out to a thickness of 1/4-inch. Use cookie cutters to make gingerbread people. Bake 8 to 10 minutes.
Let cool and decorate.
GINGERSNAP COOKIES
This is from Kristina Vanni at The Spruce Eats. This recipe begins, " Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee. Of course, during the holidays they also taste great when served with a hot mug of mulled wine.
"For added flair, these gingersnap cookies can be rolled in other types of sugar besides the granulated kind. Try rolling the cookie dough in coarser demerara sugar or turbinado sugar for additional texture and sparkle to the finished cookies."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 18 servings; Yield: 36 cookies
To view this recipe online, go to https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
SOFT & CHEWY GINGERBREAD MEN
This comes from The Baker Chick. Adapted this recipe from Baking Illustrated, this recipe makes about 30 3-inch cookies.
To view this online, click here.
Ingredients
3 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
3/4 cup molasses
2 tablespoons milk
Instructions
In food processor workbowl fitted with steel blade, combine the flour, sugar, spices, salt, and baking soda and process until combined, just a few seconds.
Add the butter pieces and pulse until mixture is sandy and looks like a fine meal- no big clumps. (This only took about 15-20 seconds.)
With machine running, gradually add molasses and milk; process until dough comes together.
Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer.
Use cookie cutters to cut dough into men or other shapes. Transfer dough to prepared cookie sheets 1 inch apart.
Gather scraps and chill while you cut out the second sheet of dough. You can keep re-using the scraps, but may need to add some flour and continue to chill the dough. If the dough gets really soft, freeze the whole sheet for 10 minutes before baking.
Bake cookies 8 to 11 minutes or until the edges are set- do not overbake. Cool cookies on sheets 2 minutes, then cool on a wire rack.
Decorate with icing once cooled!
GINGERBREAD CUTOUTS
This is from Betty Crocker, and begins, "'Can we eat them yet?' is the first question you’ll hear every time you bake these spicy gingerbread cookies."
Prep Time: 2 hours 15 minutes; Total Time: 4 hours 45 minutes; Makes 108 servings
To view this online, click here.
Ingredients
Cookies
1 cup packed brown sugar
1/3 cup shortening
1-1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Easy Creamy Frosting
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half
Directions
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Expert Tips
Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.
Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.
LAURIE COLWIN'S GINGERBREAD
This is from Laurie Colwin, and adapted by The New York Times on their The New York Times cooking site. It begins, "The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book “Home Cooking,” she writes that it is “home food” — not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen’s cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen’s is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did."
Yield: One 9-inch cake; Time: 45 minutes
This was featured in "Laurie Colwin: A Confidante in the Kitchen", and can be viewed online at https://cooking.nytimes.com/recipes/1016198-laurie-colwins-gingerbread.
Ingredients
4 ounces (1 stick) unsalted butter, additional for buttering pan
1/2 cup light or dark brown sugar
1/2 cup light molasses
2 large eggs
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1-1/2 tablespoons ground ginger, or to taste
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 teaspoons lemon brandy or vanilla extract (see note)
1/2 cup buttermilk (or milk with a little plain yogurt beaten into it)
Preparation
Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.
Tip
Lemon brandy is hard to find, but recipes for homemade lemon brandy can be found online and in cookbooks. Do not use lemon extract.
FAVORITE OLD-FASHIONED GINGERBREAD
This is from Charles (no last name) at AllRecipes. It begins, "Old-fashioned gingerbread is everyone's holiday favorite. This recipe is so easy to make and probably very similar to the one your great-grandmother used to make. This moist and lightly spiced gingerbread cake can be served with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. If you prefer a gingerbread with more spice, just double or triple the cinnamon, ginger, and cloves."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 9; Yield: 2 (9-inch) cake
To view this online, along with all the good notes on making this yumminess, go to https://www.allrecipes.com/recipe/7322/favorite-old-fashioned-gingerbread/.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 large egg
1 cup molasses (not blackstrap)
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
Beat butter in a large bowl with an electric mixer until creamy.
Add sugar and beat until light and fluffy, about 3 minutes. Mix in egg, then mix in molasses until smooth.
Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl.
Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth.
Pour cake batter into the prepared pan.
Bake in the preheated oven for 30 minutes. Insert a toothpick in the center of the cake; it should come out clean. If it does, remove cake from the oven; if not, bake 15 to 30 more minutes, checking often for doneness.
Allow gingerbread to cool in the pan before serving.
From the Editor
The original recipe called for 1 hour of bake time. Reviewers had different results, with some cakes being done after 30 or 45 minutes. The recipe has been updated to reflect a bake time of 30 to 60 minutes.
GINGERBREAD COOKIES
This is from Stephanie Gallagher at The Spruce Eats. This recipe begins, "These gingerbread cookies are as delicious to eat as they are fun to make. Don't be surprised if your kids like these more than regular sugar cookies—it's probably because the gingerbread people seem to have a bit of personality. Use whatever decorations you have on hand. Red and green striped white chocolate chips, for example, make terrific buttons for these gingerbread men."
Prep: 15 minutes; Cook Time: 10 minutes; Refrigeration: 60 minutes; Total Time: 85 minutes; Makes 3 to 4 servings
To view this online, go to https://www.thespruceeats.com/easy-gingerbread-cookies-recipe-2097465.
Ingredients
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 large egg
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoons ground cinnamon
1/2 teaspoon ground cloves
For the Decorations:
Gel icing
M&M's, or striped white chocolate chips
Directions
Gather the ingredients.
In a large mixing bowl, beat the butter and sugar together until fluffy.
Add the molasses, egg, and vanilla. Beat well.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
Stir into the wet ingredients until well-incorporated (you can do this with your hands).
Separate the dough into three pieces. Form into logs and wrap in plastic wrap. Refrigerate at least 1 hour.
When ready to bake, remove dough from oven and preheat oven to 350 F.
Roll dough out to a thickness of 1/4-inch. Use cookie cutters to make gingerbread people. Bake 8 to 10 minutes.
Let cool and decorate.
GINGERSNAP COOKIES
This is from Kristina Vanni at The Spruce Eats. This recipe begins, " Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee. Of course, during the holidays they also taste great when served with a hot mug of mulled wine.
"For added flair, these gingersnap cookies can be rolled in other types of sugar besides the granulated kind. Try rolling the cookie dough in coarser demerara sugar or turbinado sugar for additional texture and sparkle to the finished cookies."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 18 servings; Yield: 36 cookies
To view this recipe online, go to https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
SOFT & CHEWY GINGERBREAD MEN
This comes from The Baker Chick. Adapted this recipe from Baking Illustrated, this recipe makes about 30 3-inch cookies.
To view this online, click here.
Ingredients
3 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
3/4 cup molasses
2 tablespoons milk
Instructions
In food processor workbowl fitted with steel blade, combine the flour, sugar, spices, salt, and baking soda and process until combined, just a few seconds.
Add the butter pieces and pulse until mixture is sandy and looks like a fine meal- no big clumps. (This only took about 15-20 seconds.)
With machine running, gradually add molasses and milk; process until dough comes together.
Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer.
Use cookie cutters to cut dough into men or other shapes. Transfer dough to prepared cookie sheets 1 inch apart.
Gather scraps and chill while you cut out the second sheet of dough. You can keep re-using the scraps, but may need to add some flour and continue to chill the dough. If the dough gets really soft, freeze the whole sheet for 10 minutes before baking.
Bake cookies 8 to 11 minutes or until the edges are set- do not overbake. Cool cookies on sheets 2 minutes, then cool on a wire rack.
Decorate with icing once cooled!
GINGERBREAD CUTOUTS
This is from Betty Crocker, and begins, "'Can we eat them yet?' is the first question you’ll hear every time you bake these spicy gingerbread cookies."
Prep Time: 2 hours 15 minutes; Total Time: 4 hours 45 minutes; Makes 108 servings
To view this online, click here.
Ingredients
Cookies
1 cup packed brown sugar
1/3 cup shortening
1-1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Easy Creamy Frosting
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half
Directions
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Expert Tips
Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.
Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.
LAURIE COLWIN'S GINGERBREAD
This is from Laurie Colwin, and adapted by The New York Times on their The New York Times cooking site. It begins, "The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book “Home Cooking,” she writes that it is “home food” — not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen’s cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen’s is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did."
Yield: One 9-inch cake; Time: 45 minutes
This was featured in "Laurie Colwin: A Confidante in the Kitchen", and can be viewed online at https://cooking.nytimes.com/recipes/1016198-laurie-colwins-gingerbread.
Ingredients
4 ounces (1 stick) unsalted butter, additional for buttering pan
1/2 cup light or dark brown sugar
1/2 cup light molasses
2 large eggs
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1-1/2 tablespoons ground ginger, or to taste
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 teaspoons lemon brandy or vanilla extract (see note)
1/2 cup buttermilk (or milk with a little plain yogurt beaten into it)
Preparation
Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.
Tip
Lemon brandy is hard to find, but recipes for homemade lemon brandy can be found online and in cookbooks. Do not use lemon extract.
FAVORITE OLD-FASHIONED GINGERBREAD
This is from Charles (no last name) at AllRecipes. It begins, "Old-fashioned gingerbread is everyone's holiday favorite. This recipe is so easy to make and probably very similar to the one your great-grandmother used to make. This moist and lightly spiced gingerbread cake can be served with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. If you prefer a gingerbread with more spice, just double or triple the cinnamon, ginger, and cloves."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 9; Yield: 2 (9-inch) cake
To view this online, along with all the good notes on making this yumminess, go to https://www.allrecipes.com/recipe/7322/favorite-old-fashioned-gingerbread/.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 large egg
1 cup molasses (not blackstrap)
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
Beat butter in a large bowl with an electric mixer until creamy.
Add sugar and beat until light and fluffy, about 3 minutes. Mix in egg, then mix in molasses until smooth.
Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl.
Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth.
Pour cake batter into the prepared pan.
Bake in the preheated oven for 30 minutes. Insert a toothpick in the center of the cake; it should come out clean. If it does, remove cake from the oven; if not, bake 15 to 30 more minutes, checking often for doneness.
Allow gingerbread to cool in the pan before serving.
From the Editor
The original recipe called for 1 hour of bake time. Reviewers had different results, with some cakes being done after 30 or 45 minutes. The recipe has been updated to reflect a bake time of 30 to 60 minutes.
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