Gingersnaps Soft Chewy Recipes

SOFT AND CHEWY GINGER SNAPS

Steps:

• In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
• Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.
• Cover with plastic wrap and chill in the refrigerator for at least an hour.
• Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.
• Pour approximately 1/2 cup of sugar into a small bowl (for rolling).
• Use a medium cookie scoop to shape the dough into approx. 1" balls. Roll in sugar and place 12 per baking sheet onto your prepared sheets.
• Bake for 9-10 minutes or until just set (they will puff up then flatten while baking).
• Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.
• Enjoy!

SOFT AND CHEWY GINGER SNAPS

Steps:

• Preheat oven to 350°F.
• Cream shortening, sugar, and egg until fluffy. Add molasses and mix well.
• Add remaining ingredients into a separate bowl and whisk well to combine. Add dry mixture to sugar mixture a little at a time until combined.
• Divide dough into 18 pieces, roll each into a ball and roll in sugar.
• Place cookies on an ungreased pan and bake 11-13 minutes

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.

SOFT GINGERSNAPS

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.

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.