Best 7 Oatmeal Gingersnaps Recipes

OATMEAL GINGERSNAPS

Steps:

• 1. Preheat oven to 350. In mixing bowl, cream butter and sugar. Add egg and combine well. Add molasses and mix.
• 2. In separate bowl, combine flour, oats, soda, ginger, and cloves.
• 3. Slowly add dry ingredients to the sugar mixture.
• 4. Form into balls and roll in the additional sugar.
• 5. Place on cookie sheet about 3 inches apart. Flatten with bottom of a glass dipped in sugar. Bake 8-10 minutes, being careful not to overbake.
• 6. Remove from cookie sheet and cool on rack.

COOKIE JAR GINGERSNAPS

Steps:

• Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

GINGERSNAP OATMEAL

Steps:

• In a small pot, heat oatmeal, skim milk, and water over medium heat. As oatmeal mixture is warming, add all the other ingredients. Stir thoroughly to combine. Let cook until most of the liquid is absorbed, and the oatmeal reaches ... y'know ... an oatmealy consistency. Serve warm.
• Approximate Calories, Fat, Fiber, and Price Per Serving.
• 253 calories, 3.4 g fat, 4 g fiber, $0.45.

GINGERSNAPS

Steps:

• Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

DIPPED GINGERSNAPS

Steps:

• In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool. , In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

GINGERSNAPS

Steps:

• Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.

GLUTEN-FREE GINGERSNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
• Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
• Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
• Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.