Nanas Soft Gingersnap Cookies Recipes
SOFT & CHEWY GINGERSNAP COOKIES
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
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
NANA'S SOFT GINGERSNAP COOKIES
Not remotely like the grocery store boxed version! I made the mistake of assuming this and missed out, until now! This is my Nana's recipe. A few tips to get the best results: coarsely chop the crystallized ginger, don't cut tiny pieces. I don't know why, that just what she said to do. Also, make sure you make only 1" balls, don't make them bigger unless you give them more space to spread. Otherwise they'll overlap edges and not be perfectly round ('course they will still taste great!). Final tip - don't overcook - yank them out as soon as the 8 minutes are up. With my oven, I have to keep the cooking time to 8 minutes even though the recipe says 8-10min. You may have to play with the time, but even < minute will make a difference. If you do it right, they will harden but still have a soft center.
Provided by youngdovefarm
Categories Dessert
Time 40m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine softened butter, sugar, molasses and egg; beat well.
- Mix dry ingredients and ginger; add to batter; mix well.
- Chill batter for 1 hour.
- Form into 1" balls; roll in sugar and place on greased cookie sheet 2" apart.
- Bake for 8-10 minutes.
- Makes 36 cookies.
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
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.
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- In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
- Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed dough with foil and chill for 2 hours or up to 3-4 days. I chilled mine overnight.
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart. Bake for about 10-12 minutes or until the edges are just turning brown – cookies will be puffy and still appear soft in the middle. Remove from the oven and, if using any variety of flavor chip, immediately press 5-7 chips into the center of each cookie.
- Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
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