Best Chewy Gingersnaps Recipes

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THE BEST EVER CHEWY GINGERSNAPS



The Best Ever Chewy Gingersnaps image

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

2 cups sugar
1/4 cup additional sugar, for rolling cookies
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon salt
3 -4 dashes allspice, to taste

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



Chewy No Molasses Gingersnaps image

These cookies are delicious. I made these for Christmas and a bake sale and they were sold out by the end! So thin and chewy! They're a MUST HAVE!

Provided by Noelle Hall

Categories     Desserts     Cookies     Gingersnap Recipes

Time 28m

Yield 30

Number Of Ingredients 12

6 tablespoons butter, very soft
½ cup white sugar
½ cup applesauce
2 tablespoons brown sugar
1 egg
1 cup all-purpose flour
1 ½ teaspoons ground ginger
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 tablespoons white sugar

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.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 9.2 g, Cholesterol 12.3 mg, Fat 2.5 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 80.5 mg, Sugar 5.9 g

CHEWY GINGERSNAPS SPARKLE COOKIES



Chewy Gingersnaps Sparkle Cookies image

These cookies are chewy, delicious and easy to make. They stay fresh for quite a long time and also aren't too sweet. This recipe does not double well.

Provided by trishypie

Categories     Dessert

Time 20m

Yield 60 cookies

Number Of Ingredients 12

1 1/2 cups butter
2 cups sugar
2 eggs
1 cup molasses
1 teaspoon vanilla
4 1/2 cups flour
4 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger

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



Crispy Chewy Gingersnaps image

There's nothing better than a nice crispy gingersnap with a chewy center.

Provided by Daily Inspiration S

Categories     Cookies

Time 30m

Number Of Ingredients 10

1 c sugar (plus extra for rolling cookies)
3/4 c margarine, softened
1/4 c molasses
1 egg
2 c all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger

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



Chewy Gingersnaps image

If you are looking for a soft ginger cookie - here it is!! This is a scrumptious cold weather treat, and a perfect partner to a mug of steaming hot cocoa. Enjoy!!

Provided by Stacey

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 11

1 cup butter, softened
4 cups all-purpose flour
1 cup white sugar
⅓ cup molasses
1 egg
½ teaspoon lemon extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon salt

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.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 37.2 g, Cholesterol 37.4 mg, Fat 10.8 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.6 g, Sodium 146.9 mg, Sugar 14.6 g

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



Thin Gluten Free Gingersnaps or Spiced Wafers Recipe - perfect spicy, chewy & crisp cookie|gfJules image

These thin gluten free gingersnaps meet every need for cinnamon-spicy and sweet in a thin, crispy around the edges, soft in the middle cookie!

Provided by @MakeItYours

Number Of Ingredients 16

6 Tablespoons (3 oz) butter or vegan alternative
5 Tablespoons coconut oil (room temperature) or vegetable shortening
3/4 cup granulated sugar
1/4 cup brown sugar or coconut palm sugar
1 large egg or 1/4 cup natural applesauce
1/4 cup molasses
2 cups (270 grams) gfJules Gluten Free All Purpose Flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/8 teaspoon finely ground black pepper
extra brown sugar for garnish

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



CHEWY GINGERSNAPS image

Categories     Cookies     Ginger     Dessert     Bake

Yield 48

Number Of Ingredients 10

3/4 cup unsalted butter, divided
1 1/3 cups sugar, divided
1/4 cup unsulfured molasses
1 large egg, beaten
2 cups all-purpose flour
-1 tsp baking soda
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground cloves

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.

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