Gingersnap Cookies (Soft & Chewy) Recipe

Name: Gingersnap Cookies (Soft & Chewy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
2
In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
3
Add the dry ingredients and mix by hand.
4
Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
5
On a plate put at least a 1/4 cup of sugar.
6
Then roll the balls into the sugar.
7
Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.

962

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups flour, 2 teaspoons baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Gingersnap Cookies (Soft & Chewy) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Cookies (Soft & Chewy)

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