Chewygingersnapssparklecookies Recipes

GRANDMA'S GINGERSNAP COOKIES

Grandma's Gingersnap Cookies image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories Desserts Cookies Gingersnap Recipes

Time 30m

Yield 30

Number Of Ingredients 10

Ingredients

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g

GINGERSNAP COOKIES

Gingersnap Cookies image

I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.

Provided by Anonymous

Categories Desserts Cookies Gingersnap Recipes

Time 30m

Yield 36

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 cup white sugar
1 egg
¼ cup molasses
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
½ cup white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g

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

Ingredients

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.

CHEWY GINGERSNAPS SPARKLE COOKIES

Chewy Gingersnaps Sparkle Cookies image

These cookies are chewy, delicious and easy to make. They stay fresh for quite a long time and also aren't too sweet. This recipe does not double well.

Provided by trishypie

Categories Dessert

Time 20m

Yield 60 cookies

Number Of Ingredients 12

Ingredients

1 1/2 cups butter
2 cups sugar
2 eggs
1 cup molasses
1 teaspoon vanilla
4 1/2 cups flour
4 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger

Steps:

In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
Shape dough into one inch balls and roll in white sugar.
Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!

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