SOFT & CHEWY GINGERSNAP COOKIES
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
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
GINGERSNAP COOKIES (SOFT & CHEWY)
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
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.
NANA'S SOFT GINGERSNAP COOKIES
Not remotely like the grocery store boxed version! I made the mistake of assuming this and missed out, until now! This is my Nana's recipe. A few tips to get the best results: coarsely chop the crystallized ginger, don't cut tiny pieces. I don't know why, that just what she said to do. Also, make sure you make only 1" balls, don't make them bigger unless you give them more space to spread. Otherwise they'll overlap edges and not be perfectly round ('course they will still taste great!). Final tip - don't overcook - yank them out as soon as the 8 minutes are up. With my oven, I have to keep the cooking time to 8 minutes even though the recipe says 8-10min. You may have to play with the time, but even < minute will make a difference. If you do it right, they will harden but still have a soft center.
Provided by youngdovefarm
Categories Dessert
Time 40m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine softened butter, sugar, molasses and egg; beat well.
- Mix dry ingredients and ginger; add to batter; mix well.
- Chill batter for 1 hour.
- Form into 1" balls; roll in sugar and place on greased cookie sheet 2" apart.
- Bake for 8-10 minutes.
- Makes 36 cookies.
PEANUT BETTER GINGERSNAP COOKIES
A chewy and yummy hybrid between a peanut butter cookie and a gingersnap. Use smooth or chunky p.b. as you prefer.
Provided by Annacia
Categories Dessert
Time 22m
Yield 18-22 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
- In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
- In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
- Using a wooden spoon, stir flour mixture into peanut butter mixture.
- You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
- Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
Nutrition Facts : Calories 107.4, Fat 2.3, SaturatedFat 1.3, Cholesterol 15.4, Sodium 127.5, Carbohydrate 21, Fiber 0.6, Sugar 14.6, Protein 1.2
CRACKED GINGERSNAP COOKIES
This is a chewy gingersnap and oh so yummy! The longer you bake them the crispier the cookie will be, but I like mine slightly crispy on the outside and chewy in the middle! Based on a recipe from allrecipes.com. Try out recipe #422260 using this recipe.
Provided by Amber C.
Categories Dessert
Time 30m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- 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 butter 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 butter mixture; stir to blend.
- Sift in the remaining flour mixture and mix together until a soft dough forms(do not overmix).
- Roll dough into 1" diameter balls between your hands.
- Roll each ball in cinnamon sugar or just sugar, and place 2" apart on an ungreased baking sheet.
- Bake 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 58.4, Fat 2.4, SaturatedFat 1.5, Cholesterol 9.2, Sodium 83.5, Carbohydrate 8.8, Fiber 0.1, Sugar 5.2, Protein 0.6
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- In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
- Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed dough with foil and chill for 2 hours or up to 3-4 days. I chilled mine overnight.
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart. Bake for about 10-12 minutes or until the edges are just turning brown – cookies will be puffy and still appear soft in the middle. Remove from the oven and, if using any variety of flavor chip, immediately press 5-7 chips into the center of each cookie.
- Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
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