Chewy Gingersnaps Recipes
CRISPY GINGERSNAPS
A thin, spicy gingersnap cookie.
Provided by Larry Goldsmith
Categories Desserts Cookies Spice Cookie Recipes
Time 22m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
- Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g
GINGERSNAP COOKIES (SOFT & CHEWY)
These are the ultimate soft and chewy Ginger Snap cookies! I constantly get requests and compliments on these cookies. I received this recipe from a friend and I have doubled and tripled this recipe for larger batches. These cookies freeze excellent. Enjoy!
Provided by Katherine in Alberta
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
- In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
- Add the dry ingredients and mix by hand.
- Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
- On a plate put at least a 1/4 cup of sugar.
- Then roll the balls into the sugar.
- Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.
THE BEST EVER CHEWY GINGERSNAPS
These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!
Provided by Gingersnapp
Categories Dessert
Time 10m
Yield 12 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine sugar and oil.
- Beat in eggs.
- Stir in molasses.
- In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
- Gradually add dry ingredients to wet ingredients mixing well.
- Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
- Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
- Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.
SOFT GINGERSNAPS
These are the best soft gingersnaps. I always get requests for this recipe.
Provided by DEATRICH81
Categories Desserts Cookies Gingersnap Recipes
Time 25m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 15.2 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 39.7 mg, Sugar 8.6 g
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