Chewy Gingersnaps14 Reviews
“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!!” - by Stacey
Original recipe yields 3 dozen
- 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.
Amount Per Serving (18 total)
- 258 cal
- 10.8 g
- 37.2 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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 chewy. I..." See more also subbed 1/4 cup brown sugar because I like a chewier cookie. I always use some whole wheat flour too. You can't even tell the difference in this cookie. Also do NOT overbake. I baked mine for no longer than 9 mins, and they were just starting to firm up. That is the perfect time to take them out of the oven. With less flour and less baking time, they are very chewy and flavorful!"
"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 of 11..." See more at the recommended temperature."
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