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Soft Gingersnaps

12/10/2012

 
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So gingersnaps don't have to snap, right? Because these certainly don't. Since I'm not a fan of crispy and crunchy cookies, I went on a search years ago to find a great soft gingersnap recipe. These scream holiday cookie, have great flavor, and are soft and chewy. They're quite perfect in my opinion.

Usually when a recipe calls for you to chill the dough, I don't. What can I say...I'm impatient. However, I actually follow the instructions on these ones. Since you roll the dough balls in sugar, they really do need to be cold. So plan on adding in a couple of chilling hours for these. Trust me...they're worth the wait!

Soft Gingersnaps Recipe
Makes about 36
Print this recipe

1 cup brown sugar, packed
3/4 cup butter, melted
1 egg
1/4 cup molasses
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 1/4 cup all purpose flour

1/2 cup sugar for rolling the dough in

In a large bowl, beat the brown sugar and melted butter together until combined. Add in the egg and molasses. Mix in the ginger, baking soda, cinnamon, and cloves. Add in the flour and mix on low until incorporated. Cover the dough and chill for at least 2 hours.

Preheat your oven to 350 degrees.

Shape the dough into 1 inch balls and roll in sugar. Place two inches apart on lightly greased cookie sheets. Bake for 9-11 minutes or until set and let cool on the cookie sheet for one minute. Transfer to a flat surface to cool completely.

Source: Taste of Home
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Jessica@AKitchenAddiction link
12/10/2012 10:57:09 pm

Soft and chewy is the best way to have ginger cookies! :)

Ronja @ a dash of faith link
12/11/2012 05:06:16 am

I'm totally a fan of soft and chewy cookies as well. These look delicious!

Rubyluke
12/15/2012 02:44:57 am

hello:

The cookies were delicious! Thank you for a great recipe

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7/28/2013 05:29:12 am

They're worth the wait! I've spent a couple of chilling hours for these
Soft Gingersnaps. Now I'm sure it has been the right decision. They are the most delicious Soft Gingersnaps I've ever tasted. Thank you a lot for this recipe.

Tasha Zee link
12/18/2012 12:32:53 am

I have been looking for the perfect soft ginger cookie... will give this one a try. Looks great.

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4/21/2013 08:42:24 am

yummy ,thanks

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Monica Watts
9/17/2014 12:36:55 pm

I thought these might be good with pumpkin ice cream for ice cream sandwiches. I'm at 5900' here in the Denver burbs. Any modifications you'd recommend for a first attempt at making them slightly larger for ice cream sandwiches or should I just make them larger and hope for the best?

Amanda
12/2/2014 04:18:52 am

Oh no! I thought this recipe was tried as-is at high altitude and made them as instructed. They turned out flat, mushy, and burnt. They seem like they will be delicious, but they do need to be adjusted if you are baking them at 6,000ft.


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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