Best 6 Nanas Soft Gingersnap Cookies Recipes

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Welcome to the delectable world of Nanas Soft Gingersnap Cookies, a treat that promises to tantalize your taste buds with its irresistible blend of flavors and textures. These cookies are a perfect embodiment of warmth and nostalgia, carrying the essence of home-baked goodness. As you embark on this culinary adventure, we'll guide you through the steps to create these delightful cookies, ensuring a perfect balance of chewiness, spice, and sweetness in every delightful bite.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

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

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.

GRANDMA'S GINGERSNAP COOKIES



Grandma's Gingersnap Cookies image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 30

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 shortening 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 shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven 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 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g

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

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

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

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.

SOFT GINGERSNAPS



Soft Gingersnaps image

With molasses and spices, these cookies deliver the old-fashioned flavor everyone loves. -Shawn Barto, Clermont, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 11 dozen.

Number Of Ingredients 12

1-1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4-1/2 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar

Steps:

  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle., Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.

Nutrition Facts : Calories 100 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 120mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use fresh ginger: Fresh ginger provides a more intense and flavorful taste compared to ground ginger. Grate or mince the ginger finely to distribute its flavor evenly throughout the cookies.
  • Chill the dough: Chilling the dough before baking helps to firm it up and prevent the cookies from spreading too much in the oven. This results in thicker, chewier cookies.
  • Don't overmix the dough: Overmixing the dough can develop the gluten in the flour, resulting in tough cookies. Mix the dough until just combined, then stop.
  • Bake the cookies at a low temperature: Baking the cookies at a lower temperature (325°F) allows them to bake evenly without overbrowning. This helps to preserve the soft texture of the cookies.
  • Store the cookies in an airtight container: Store the baked cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 2 months.

Conclusion:

Nana's Soft Gingersnap Cookies are a delightful treat that combines the warm and spicy flavors of ginger, cinnamon, and molasses. With their chewy texture and crisp edges, these cookies are sure to be a hit with everyone. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and yields delicious results. So gather your ingredients, preheat your oven, and get ready to enjoy these classic gingersnap cookies.

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