Deliciously Soft Gingersnaps Food

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SOFT GINGER SUGAR COOKIES



Soft Ginger Sugar Cookies image

These cookies really do stay soft! They are rolled in sugar and the tops crack while baking. I often double the recipe because they go so fast. I think this recipe came from Canadian Living magazine.

Provided by Cookin-jo

Categories     Dessert

Time 20m

Yield 36 serving(s)

Number Of Ingredients 11

2 1/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon salt
3/4 cup butter, at room temperature
1 cup white sugar
1 egg
1/4 cup molasses
1/4 cup sugar

Steps:

  • Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
  • Beat butter 30 seconds, until soft.
  • Add sugar and beat until fluffy.
  • Add egg and molasses and beat well.
  • Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.
  • The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.
  • Roll into 1 inch balls, then roll the balls in sugar.
  • Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.
  • Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.

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

SOFT GINGERSNAPS



Soft Gingersnaps image

With molasses and spices, these cookies deliver the old-fashioned flavor everyone loves. -Shawn Barto, Clermont, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 11 dozen.

Number Of Ingredients 12

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

Steps:

  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle., Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.

Nutrition Facts : Calories 100 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 120mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

THE BEST RECIPE FOR GINGERSNAP COOKIES



The Best Recipe For Gingersnap Cookies image

Soft, chewy and full of flavour - this Ginger Snap Recipe has been in my family for over 100 years and is still everyone's favourite cookie!

Provided by Alisa Infanti | The Delicious Spoon

Categories     Baking     Dessert     Snack

Time 50m

Number Of Ingredients 9

2 cups pastry flour
1 1/2 cup white sugar (divided 1 cup for batter, 1/2 cup to roll balls into)
3/4 cup vegetable oil
1/4 cup molasses
1 large egg
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt

Steps:

  • In a large bowl mix oil and 1 cup sugar until well combined
  • Add egg and molasses and mix until thick
  • Place a large sieve over the bowl and flour, baking soda, spices and salt and sift into molasses batter
  • Mix the flour mixture into molasses batter with fork JUST until combined
  • Place batter in the fridge for 1 hour
  • Preheat oven to 350 degrees F
  • Roll batter into 1 inch balls and then roll in remaining 1/2 cup sugar to lightly coat
  • Bake for 10-12 minutes until flattened and set but not hard. Do not overbake.
  • Remove from oven and transfer cookies to a cooling rack to cool.

Nutrition Facts : ServingSize 1 cookie, Calories 97 kcal, Carbohydrate 13 g, Protein 0.8 g, Fat 4.74 g, SaturatedFat 0.8 g, Cholesterol 5 mg, Sodium 104 mg, Fiber 0.2 g, Sugar 7.6 g, UnsaturatedFat 3.8 g

SOFT & CHEWY GINGERSNAP COOKIES



Soft & Chewy Gingersnap Cookies image

A soft and chewy Gingersnap Cookie Recipe! These cookies are perfectly spiced (with just the right amount of heat) and come together with no chilling required! Be sure to check out my how-to VIDEO just below the recipe!

Provided by Sam Merritt

Categories     Cookies, Dessert

Number Of Ingredients 15

¾ cup unsalted butter (softened (170g))
1/2 cup granulated sugar (100g)
1/2 cup dark brown sugar (firmly packed (100g))
3 Tablespoons unsulphured molasses
3/4 teaspoon vanilla extract
2 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 tsp ground cayenne pepper
1 large egg
2 1/4 cups all-purpose flour (280g)
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
Additional granulated sugar for rolling

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.

Nutrition Facts : ServingSize 1 cookie, Calories 137 kcal, Carbohydrate 19 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 137 mg, Sugar 11 g, UnsaturatedFat 2 g

DIPPED GINGERSNAPS



Dipped Gingersnaps image

These come from Taste of Home magazine. They are deliciously soft and yummy! The white chocolate makes them extra special.

Provided by Jadelabyrinth

Categories     Dessert

Time 1h10m

Yield 14 dozen, 168 serving(s)

Number Of Ingredients 12

2 cups sugar
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 ground cinnamon
1 teaspoon salt
1/2 cup sugar
2 (12 ounce) packages white chocolate chips
1/4 cup shortening

Steps:

  • In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.
  • In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
  • Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.
  • Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
  • Cool completely on wire racks.
  • Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops.
  • Place on waxed paper to harden.

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