Best 5 Chewy Gingersnaps Recipes

THE BEST EVER CHEWY GINGERSNAPS

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.

CHEWY NO MOLASSES GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and 1/2 cup white sugar together in a large bowl using an electric mixer until creamy; beat in applesauce, brown sugar, and egg until smooth.
• Mix flour, ginger, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir flour mixture, 1/2 cup at a time, into butter mixture until dough is sandy but shapeable. Roll dough into balls. Pour 3 tablespoons white sugar into a bowl and roll dough balls in the sugar until coated. Flatten dough balls onto a baking sheet.
• Bake in the preheated oven until edges are crisp and lightly browned, 8 to 10 minutes. Transfer cookies immediately to a cooling rack and cool for 3 minutes.

CHEWY GINGERSNAPS SPARKLE COOKIES

Steps:

• In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
• Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
• Shape dough into one inch balls and roll in white sugar.
• Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!

CRISPY CHEWY GINGERSNAPS

Steps:

• 1. Preheat oven to 375 degrees. Grease cookie sheets.
• 2. In a large bowl, combine sugar, margarine, molasses and egg and blend well.
• 3. Lightly spoon flour into measuring cup and level off. Combine with remaining ingredients and mix well. Chill dough so it will be easier to handle.
• 4. Roll dough into 1-inch balls and then roll in sugar. Cookies should be placed 2 inches apart on cookie sheets. Bake 9-12 minutes or until the edges are set.

CHEWY GINGERSNAPS

Steps:

• Cream the butter for 2 minutes at medium speed. Add 2 1/2 cups of the flour plus the sugar, molasses, egg, lemon extract, cinnamon, ginger, cloves, baking soda and salt. Mix well on medium-high speed. Stir in the remaining flour until blended. Cover and refrigerate dough for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove dough from refrigerator, and with a teaspoon, scoop out rounded measures of dough. Roll dough into balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in white sugar.
• Bake at 350 degrees F (175 degrees C) for 11 minutes. Let stand for approximately for 30 seconds on cookie sheet before removing to cooling racks. Cool completely and store in airtight containers.