Chewy Gingersnaps

Chewy Gingersnaps

15

"If you are looking for a soft ginger cookie - here it is!! This is a scrumptious cold weather treat, and a perfect partner to a mug of steaming hot cocoa. Enjoy!!"

Ingredients

{{adjustedServings}} servings 258 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
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Reviews

15
  1. 17 Ratings

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Delicious flavor, but do NOT use 4 cups of flour or they will be dry (like a lot of the reviews have stated). I found that 3 cups is all you need. The dough is softer and they come out very che...

I made this recipe using blackstrap molasses for the molasses and substituted 4 ounces of applesauce for 4 of the tablespoons of butter. It is delicious. I also cooked them for 7 minutes instead...

I am sorry but I truly enjoyed this recipe, as did my children.