Soft Gingersnap Cookies Food

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

Ingredients

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

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

Ingredients

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.

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.

BIG SOFT GINGER COOKIES

Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories Desserts Cookies Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

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

Ingredients

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.

NANA'S SOFT GINGERSNAP COOKIES

Nana's Soft Gingersnap Cookies image

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

Ingredients

3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup crystallized ginger, chopped coarsely
1 cup sugar, extra, put in small bowl to roll cookie in before baking

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.

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