Gingersnap Cookie Recipes

GINGERSNAP COOKIES

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.

OLD FASHIONED GINGERSNAP COOKIES RECIPE

Steps:

• Place softened butter in a large mixing bowl.
• Add the sugar.
• Cream butter and sugar together until creamy smooth.
• Add the egg.
• Add the molasses.
• Mix again until fully combined.
• In a separate bowl, add the flour.
• Add the baking soda.
• Add the ground cinnamon.
• Add the ground ginger.
• Add the ground cloves.
• Add the salt.
• Whisk all the dry ingredients together.
• Gradually add the dry ingredients to the wet ingredients, mixing well.
• Cover the dough and place in refrigerator to let chill for at least 30 minutes.
• Scoop out dough. Roll in palms of hands and shape into round balls.
• Roll the balls of dough in granulated sugar.
• Place cookie dough on ungreased baking sheet, spacing about 2 inches apart.
• Place in 375F degree oven and bake for 10 minutes until set and tops begin to crack.
• Remove when done and place on wire rack to cool.
• Enjoy!

GINGERSNAP COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour. Mix until just combined.
• Place the remaining sugar in a small bowl, set aside.
• Using a medium (2- tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart.
• Bake for 12-14 minutes until the edges are lightly golden and appear "crinkly".
• Transfer to a wire rack and cool completely.

GRANDMA'S GINGERSNAP COOKIES

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.

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.

COOKIE JAR GINGERSNAPS

Steps:

• Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

GINGERSNAPS

Steps:

• Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

GINGERSNAP COOKIES

Steps:

• Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla, and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
• Place the dough on parchment paper and roll out into an 8-inch-long X 1 1/2-inch-wide log. Freeze until firm, up to 2 hours.
• Preheat the oven to 350 degrees.
• Slice the log into 1/4-inch rounds, place on a baking sheet 1/2 inch apart, and sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack.

CHEF JOHN'S GINGERSNAP COOKIES

Steps:

• Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
• Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.
• Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar.
• Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

GINGERSNAPS

Steps:

• Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

GINGERSNAP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Grease cookie sheets.
• Sift together flours, ginger, cloves, cinnamon, salt, and baking soda into a large mixing bowl; mix well.
• In another bowl, beat together oil, eggs, molasses, honey, and brown sugar until frothy; stir into flour mixture, mixing until batter forms.
• Drop by teaspoonfuls onto greased baking sheets far apart, as cookies will spread; bake at 375 degrees F.
• for 5-7 minutes or until cookies are firm and lightly brown.
• Watch closely to ensure that they don't scorch.
• Remove from sheets with spatula and cool on wire racks.