Best 4 Soft Gingersnap Cookies Recipes
Soft gingersnap cookies are a delightful treat that combines the warmth of ginger and molasses with a chewy texture and crisp edges. These classic cookies are perfect for holiday baking or enjoying as a sweet snack any time of year. With a variety of recipes available, finding the perfect one to suit your taste and skill level can be a challenge. Whether you prefer a traditional recipe or one with a modern twist, this article will guide you in your search for the best soft gingersnap cookie recipe, ensuring you create delicious and memorable cookies that will satisfy your cravings.
Here are our top 4 tried and tested recipes!
GINGERSNAP COOKIES (SOFT & CHEWY)
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
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 GINGERSNAP COOKIES
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
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
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
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
These are the best Gingersnap recipe I've ever made. They stay soft and chewy if baked for the minimal amount of time specified in the recipe directions. The original source stated they'll stay fresh for 5 days if stored in an airtight container. I've never had them last long enough to know if that's true, because they go so...
Provided by Vickie Parks
Categories Cookies
Time 2h30m
Number Of Ingredients 13
Steps:
- 1. Using electric mixer, cream butter and brown sugar together until fluffy. Add egg, vanilla, and molasses, and beat until thoroughly combined.
- 2. In a separate bowl, mix together the flour, baking soda, salt, ginger, cinnamon, clovers and nutmeg. Add flour mixture to butter-sugar mixture, and beat until combined. Cover bowl, and chill 2 hours.
- 3. Roll dough into 1½-inch balls (about 1½ Tbsp each). Roll dough balls in sugar, flatten balls slightly and place on a parchment-lined baking sheet.
- 4. Preheat oven to 350°F.
- 5. Bake cookies 8 to 9 minutes for a soft cookie. Or, bake 10 to 12 minutes for a crispier cookie. (They might seem underbaked, but they'll be soft and chewy once they've cooled.)
- 6. Cool with cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. They'll stay fresh for about 5 days if stored in an airtight container.
Tips:
- Use dark molasses for a richer flavor and a softer cookie.
- Don't overmix the dough, or the cookies will be tough.
- Chill the dough for at least 30 minutes before baking, or the cookies will spread too much.
- Bake the cookies until they are just set, or they will be dry.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These soft gingernut cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy texture, warm spices, and sweet molasses flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie to bake, give these soft gingernuts a try. You won't be disappointed!
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