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Chewy Gingersnap Cookies  (Not yet rated)

Soft cookies made from molasses and ginger.

Cal: 103 Fat: 4g Carbs: 15g Protein: 1g Fiber: 0g
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Original recipe serves 65
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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 65)

  • 1 teaspoon ginger ; ground
  • 1/2 cup molasses
  • 2 cups sugar
  • 1 1/2 cups butter ; softened
  • 2 egg(s)
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg ; ground
  • 1 teaspoon cloves ; ground
  • In My Kitchen

  • Directions

    1. Cream the butter and sugar together in a large mixing bowl. Beat in the eggs, adding one at a time, then beat in the molasses.
    2. In a separate large bowl, combine remaining ingredients. Gradually add the flour mixture to the egg and molasses mixture, beating to combine it all.
    3. Refrigerate the dough for 1 hour or until the dough is easily handled.
    4. Preheat oven to 350F (175C). Roll the dough into 1 inch balls, and then roll into additional sugar to coat. Place about 2 inches apart on greased cookie sheets.
    5. Bake for 8 to 12 minutes or until browned and slightly puffy. Remove cookies from the oven and allow to cool for about 1 minute before transferring them to a wire rack.

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