Chewy Gingersnaps Recipes
GINGERSNAP COOKIES
I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.
Provided by Anonymous
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
- Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 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
CHEWY GINGERSNAPS SPARKLE COOKIES
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
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!
More about "chewy gingersnaps recipes"
CHEWY GINGERSNAPS RECIPE - PIP AND EBBY
From pipandebby.com
Cuisine AmericanCategory DessertServings 32Calories 108 per serving
- Preheat oven to 350 degrees F and line baking sheets withparchment paper. Using a stand mixer fitted with the paddle attachment(or a large mixing bowl with a hand mixer), combine the butter, vegetable oil, brown sugar, egg, vanilla and molasses and beat on medium speed until creamy and free of lumps.
- Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners’ sugar, milk and extract. Beat on medium speed until icing is smooth. Add milk 1 tablespoon at a time for a thinner consistency.
CHEWY GINGERSNAPS RECIPE | REAL SIMPLE
From realsimple.com
4/5 (89)Total Time 1 hrServings 36Calories 184 per serving
- Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
- Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
- Place the granulated sugar on a plate. Shape the dough into balls (about 2 tablespoons each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheets.
CHEWY GINGERSNAP COOKIES RECIPE FROM JESSICA SEINFELD
From jessicaseinfeld.com
Servings 24Total Time 40 mins
CHEWY GINGERSNAPS - COMPLETELY DELICIOUS
From completelydelicious.com
CHEWY GINGERSNAPS COOKIES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
CHEWY GINGERSNAP COOKIES - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
SOFT AND CHEWY GINGERSNAP COOKIES - BROWN EYED BAKER
From browneyedbaker.com
SOFT AND CHEWY GINGER SNAPS - PERSNICKETY PLATES
From persnicketyplates.com
A RECIPE FOR EASY, CHEWY GINGERSNAPS - GOOD THINGS BAKING CO
From goodthingsbaking.com
Reviews 1Category CookiesServings 42Total Time 23 mins
SOFT & CHEWY GINGERSNAPS - SUGAR SPUN RUN
From sugarspunrun.com
GINGERSNAP COOKIES - PREPPY KITCHEN
From preppykitchen.com
CHEWY GINGERSNAP COOKIES RECIPE | TODAY'S CREATIVE IDEAS
From todayscreativeideas.com
ULTIMATE CHEWY GINGER SNAPS - THE GINGER PEOPLE
From gingerpeople.com
CHEWY GINGERSNAPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOFT CHEWY GINGERSNAPS ARE ONE COOKIE YOU DON'T WANT TO MISS
From yeyfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search