Crispy Chewy Gingersnaps Recipes

CHEWY GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
• Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

GINGERSNAP COOKIES (THIN & CRISPY)

Steps:

• Beat butter and sugar together until light and fluffy.
• Add vanilla and eggs and mix until well blended.
• Add molasses and mix until well blended.
• Sift remaining ingredients together in a separate bowl.
• Add dry ingredients to butter mixture in two batches, stirring until just combined.
• Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
• Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
• Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.

GINGERSNAP COOKIES (SOFT & CHEWY)

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.

COOKIE JAR GINGERSNAPS

Steps:

• Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

CRISPY GINGERSNAPS

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.

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.

CRISPY GINGER MOLASSES COOKIES RECIPE

Steps:

• Set a rack in the upper third of your oven and preheat to 350°F.
• Place 1.5 sticks softened unsalted butter and 1 cup white granulated sugar in a mixing bowl and beat on medium speed for 5 minutes.
• If using a stand mixer, in the meantime whisk 2 cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground cloves, and 1 pinch ground black pepper together in a separate bowl.
• Once the butter and sugar has been mixing for 5 minutes, add the egg and mix until smooth. Stop the mixer and scrape down the sides. Add half of the flour mixture and mix on low until combined. Add 1/3 cup molasses and ½ teaspoon vanilla extract and mix until combined. Stop the mixer again and scrape down the sides. Then add the remaining flour and mix on low to combine. Use a spatula to make sure there isn't any unmixed flour on the bottom of the bowl.
• If the mixture is too soft to roll into balls, cover it and place in the refrigerator for about 30 minutes. Otherwise, set aside while you whisk together ¼ cup white granulated sugar and ½ teaspoon ground cinnamon together in a small bowl.
• Using a medium cookie scoop (or about 1.5 Tablespoons), scoop out dough and roll into balls between the palms of your hand. Roll each ball into the cinnamon sugar mixture and then place on a baking sheet lined with parchment paper or a silpat. Leave 3 inches between the cookies. I bake 6 to 8 cookies at a time on a half sheet.
• Bake for 11 - 13 minutes to achieve a cookie that is crisp on the edges and softer and chewy in the center. Mine were perfect at 12 minutes but all ovens differ. Bake 1 to 2 minutes longer for a crispier cookie.
• Cool cookies on the baking sheet on a cooling rack. Store in an airtight container or bag.

GINGERSNAP COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour. Mix until just combined.
• Place the remaining sugar in a small bowl, set aside.
• Using a medium (2- tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart.
• Bake for 12-14 minutes until the edges are lightly golden and appear "crinkly".
• Transfer to a wire rack and cool completely.

GINGERSNAP COOKIES

Steps:

• Preheat oven to 350° for soft, chewy cookies or 325° for crispy cookies. Grease two cookie sheets or line them with parchment.
• In a medium bowl, blend together the flour, baking soda, ginger, cinnamon, cloves, and salt.
• In a large mixing bowl, combine the brown sugar and butter. Beat on medium-high speed until pale and fluffy. Add the molasses and egg then blend on medium speed for 1-2 minutes until well combined.
• Slowly add the flour mixture and mix on low speed for 1 to 2 minutes until combined (be sure to scrape the bottom of the bowl to ensure all the batter is blended well).
• Place rounded teaspoons of dough on the prepared cookie sheets, spacing them 1 ½ inches apart.
• Bake the cookies in the center of the oven at 350° for 8-10 minutes for chewy cookies or at 325° for 12-15 minutes for crisp cookies
• Remove from oven and cool on wire cooling racks.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.