Chewy No Molasses Gingersnaps Recipes

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CHEWY NO MOLASSES GINGERSNAPS



Chewy No Molasses Gingersnaps image

These cookies are delicious. I made these for Christmas and a bake sale and they were sold out by the end! So thin and chewy! They're a MUST HAVE!

Provided by Noelle Hall

Categories     Desserts     Cookies     Gingersnap Recipes

Time 28m

Yield 30

Number Of Ingredients 12

6 tablespoons butter, very soft
½ cup white sugar
½ cup applesauce
2 tablespoons brown sugar
1 egg
1 cup all-purpose flour
1 ½ teaspoons ground ginger
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and 1/2 cup white sugar together in a large bowl using an electric mixer until creamy; beat in applesauce, brown sugar, and egg until smooth.
  • Mix flour, ginger, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir flour mixture, 1/2 cup at a time, into butter mixture until dough is sandy but shapeable. Roll dough into balls. Pour 3 tablespoons white sugar into a bowl and roll dough balls in the sugar until coated. Flatten dough balls onto a baking sheet.
  • Bake in the preheated oven until edges are crisp and lightly browned, 8 to 10 minutes. Transfer cookies immediately to a cooling rack and cool for 3 minutes.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 9.2 g, Cholesterol 12.3 mg, Fat 2.5 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 80.5 mg, Sugar 5.9 g

CHEWY NO MOLASSES GINGERSNAPS



Chewy No Molasses Gingersnaps image

These cookies are delicious. I made these for Christmas and a bake sale and they were sold out by the end! So thin and chewy! They're a MUST HAVE!

Provided by Noelle Hall

Categories     Gingersnaps

Time 28m

Yield 30

Number Of Ingredients 12

6 tablespoons butter, very soft
½ cup white sugar
½ cup applesauce
2 tablespoons brown sugar
1 egg
1 cup all-purpose flour
1 ½ teaspoons ground ginger
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and 1/2 cup white sugar together in a large bowl using an electric mixer until creamy; beat in applesauce, brown sugar, and egg until smooth.
  • Mix flour, ginger, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir flour mixture, 1/2 cup at a time, into butter mixture until dough is sandy but shapeable. Roll dough into balls. Pour 3 tablespoons white sugar into a bowl and roll dough balls in the sugar until coated. Flatten dough balls onto a baking sheet.
  • Bake in the preheated oven until edges are crisp and lightly browned, 8 to 10 minutes. Transfer cookies immediately to a cooling rack and cool for 3 minutes.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 9.2 g, Cholesterol 12.3 mg, Fat 2.5 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 80.5 mg, Sugar 5.9 g

THE BEST EVER CHEWY GINGERSNAPS



The Best Ever Chewy Gingersnaps image

These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!

Provided by Gingersnapp

Categories     Dessert

Time 10m

Yield 12 dozen

Number Of Ingredients 11

2 cups sugar
1/4 cup additional sugar, for rolling cookies
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon salt
3 -4 dashes allspice, to taste

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.

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