Chewy Gingersnaps Sparkle Cookies Recipes

SOFT & CHEWY GINGERSNAP COOKIES

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.

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.