Best Chewy Gingersnaps Recipes

THE BEST EVER CHEWY GINGERSNAPS

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.

CHEWY NO MOLASSES GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and 1/2 cup white sugar together in a large bowl using an electric mixer until creamy; beat in applesauce, brown sugar, and egg until smooth.
• Mix flour, ginger, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir flour mixture, 1/2 cup at a time, into butter mixture until dough is sandy but shapeable. Roll dough into balls. Pour 3 tablespoons white sugar into a bowl and roll dough balls in the sugar until coated. Flatten dough balls onto a baking sheet.
• Bake in the preheated oven until edges are crisp and lightly browned, 8 to 10 minutes. Transfer cookies immediately to a cooling rack and cool for 3 minutes.

CHEWY GINGERSNAPS SPARKLE COOKIES

Steps:

• In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
• Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
• Shape dough into one inch balls and roll in white sugar.
• Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!

CRISPY CHEWY GINGERSNAPS

Steps:

• 1. Preheat oven to 375 degrees. Grease cookie sheets.
• 2. In a large bowl, combine sugar, margarine, molasses and egg and blend well.
• 3. Lightly spoon flour into measuring cup and level off. Combine with remaining ingredients and mix well. Chill dough so it will be easier to handle.
• 4. Roll dough into 1-inch balls and then roll in sugar. Cookies should be placed 2 inches apart on cookie sheets. Bake 9-12 minutes or until the edges are set.

CHEWY GINGERSNAPS

Steps:

• Cream the butter for 2 minutes at medium speed. Add 2 1/2 cups of the flour plus the sugar, molasses, egg, lemon extract, cinnamon, ginger, cloves, baking soda and salt. Mix well on medium-high speed. Stir in the remaining flour until blended. Cover and refrigerate dough for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove dough from refrigerator, and with a teaspoon, scoop out rounded measures of dough. Roll dough into balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in white sugar.
• Bake at 350 degrees F (175 degrees C) for 11 minutes. Let stand for approximately for 30 seconds on cookie sheet before removing to cooling racks. Cool completely and store in airtight containers.

THIN GLUTEN FREE GINGERSNAPS OR SPICED WAFERS RECIPE - PERFECT SPICY, CHEWY & CRISP COOKIE|GFJULES

Steps:

• Preheat oven to 350 F. Line a baking sheet with parchment paper. Cream butter, coconut oil/shortening and sugars for 2-3 minutes, until lighter and fluffy. Add egg or applesauce and molasses, beating until incorporated. In a separate bowl, whisk together all dry ingredients, then slowly stir into butter/sugar bowl. The dough will be taffee-like but not tight or dry. Scoop out by measured tablespoons onto prepared baking sheet leaving 2 inches between dough balls for spread. Bake for 13 minutes or longer for crunchier cookies.

CHEWY GINGERSNAPS

Steps:

• Combine butter, 1 cup sugar, molasses and egg in a medium mixing bowl, mixing well; set aside. Combine flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to butter mixture, beating just until blended (dough will be soft and sticky). Cover and refrigerate several hours. Preheat oven to 375 degrees. Roll dough into one inch balls and roll in remaining 1/3 cup sugar. Place 2 inches apart on baking sheets and bake for 8 to 10 mins. Remove form over and let cool on pans for 1 minute then transfer to wire racks and cool completely.