RECIPE FOR GINGERSNAP COOKIES RECIPES
GINGERSNAP COOKIES (SOFT & CHEWY) RECIPE - FOOD.COM
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!
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
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.
Nutrition Facts : Calories 169.2, FatContent 7.9, SaturatedFatContent 1.4, CholesterolContent 8.8, SodiumContent 198.2, CarbohydrateContent 23.2, FiberContent 0.4, SugarContent 12.4, ProteinContent 1.7
BEST GINGERSNAP COOKIES RECIPE - HOW TO MAKE ... - DELI…
These gingersnap cookies are soft and chewy with big ginger flavor.
Provided by Makinze Gore
Categories vegetarian Christmas dessert
Total Time 1 hours 30 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 16 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, ginger, cinnamon, salt, baking powder, baking soda, and cloves. In a large bowl, whisk together oil, molasses, sugars, egg, and vanilla. Add dry ingredients to wet and mix until just combined. Refrigerate dough for 1 hour. Preheat oven to 350° and line two baking sheets with parchment. Add sugar to a small bowl. Using a large cookie scoop (about 3 tablespoons), scoop chilled dough directly into sugar and roll to coat, then place on prepared baking sheet 3” apart. Dough will still be very soft and won’t hold its shape completely. Bake until edges are barely set and tops are crinkled, but centers are still soft, 14 to 15 minutes. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to let cool completely.
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Reviews 4.7
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Reviews 4.7
Total Time 45 minutes
Category dessert
- Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
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These old-fashioned honey cookies have a subtle honey-cinnamon flavor and a tender texture. This recipe has been a favorite in my family for years and now it can be one at your house, too. —Rochelle Friedman, Brooklyn, New York
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Reviews 3.9
Total Time 25 minutes
Category Desserts
Calories 77 calories per serving
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