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My review
Chewy Gingersnaps
Stacey
"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!!"
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Ingredients
servings 258 calsOriginal recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 258 calories; 10.8 g fat; 37.2 g carbohydrates; 3.4 g protein; 37 mg cholesterol; 147 mg sodium. Full nutrition
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Reviews
Read all reviews 1618 Ratings
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Most helpful positive review
1/13/2008
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...
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1/13/2008
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...
2/17/2003
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...
6/3/2001
this is a great cookie! my kids looooooooved it, as did my husband...it's a keeper!
11/22/2000
This dough was very crumbly and hard to work with when rolling the balls for the cookies. Maybe less flour would help. They were soft and tasted okay, my 3 year old liked them.