Gingersnap Cookies Soft Chewy Recipes

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SOFT GINGERSNAPS



Soft Gingersnaps image

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

1 cup all-purpose flour, divided
1 cup brown sugar
¾ cup shortening
¼ cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 ¼ cups all-purpose flour
¼ cup white sugar

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)



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

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.

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

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

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

SOFT GINGERSNAP COOKIES



Soft Gingersnap Cookies image

Assures Shonna Lee Leonard of Lower Sackville, Nova Scotia. "These soft, cake-like spice cookies are delightfully old-fashioned, which makes it hard to believe they're low in fat."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup egg substitute
1/2 cup sugar
1/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup molasses

Steps:

  • In a bowl, combine flours, baking soda, cinnamon, cloves, ginger and salt. Combine the egg substitute, sugars, oil and molasses; mix well. Add to dry ingredients; mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coating with cooking spray. Bake at 350° for 8-10 minutes or until cookies spring back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 62 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 93mg sodium, Carbohydrate 11g carbohydrate, Fiber 1g protein.

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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