Soft Chewy Gingersnap Cookies Recipes

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SOFT GINGERSNAPS



Soft Gingersnaps image

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

1 cup all-purpose flour, divided
1 cup brown sugar
¾ cup shortening
¼ cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 ¼ cups all-purpose flour
¼ cup white sugar

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

SOFT & CHEWY GINGERSNAP COOKIES



Soft & Chewy Gingersnap Cookies image

A soft and chewy Gingersnap Cookie Recipe! These cookies are perfectly spiced (with just the right amount of heat) and come together with no chilling required! Be sure to check out my how-to VIDEO just below the recipe!

Provided by Sam Merritt

Categories     Cookies, Dessert

Number Of Ingredients 15

¾ cup unsalted butter (softened (170g))
1/2 cup granulated sugar (100g)
1/2 cup dark brown sugar (firmly packed (100g))
3 Tablespoons unsulphured molasses
3/4 teaspoon vanilla extract
2 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 tsp ground cayenne pepper
1 large egg
2 1/4 cups all-purpose flour (280g)
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
Additional granulated sugar for rolling

Steps:

  • Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
  • In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.
  • Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.
  • Stir in egg.
  • In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually stir dry ingredients into wet until completely combined.
  • Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it's completely coated and then place on prepared baking sheet, spacing cookies at least 2" apart.
  • Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.

Nutrition Facts : ServingSize 1 cookie, Calories 137 kcal, Carbohydrate 19 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 137 mg, Sugar 11 g, UnsaturatedFat 2 g

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERSNAP COOKIES (SOFT & CHEWY)



Gingersnap Cookies (Soft & Chewy) image

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

2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup white sugar
1 cup margarine or 1 cup butter
1 egg
1/4 cup molasses
1/4 cup sugar, on a plate for later

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.

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