Chewy Gingersnaps recipe

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Ingredients

1 cup butter, softened
4 cups all-purpose flour
1 cup white sugar
⅓ cup molasses
1 egg
½ teaspoon lemon extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon salt

Nutrition Info

257.8 calories
carbohydrate: 37.2 g
cholesterol: 37.4 mg
fat: 10.8 g
fiber: 0.9 g
protein: 3.4 g
saturatedFat: 6.6 g
servingSize: -
sodium: 146.9 mg
sugar: 14.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. 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.

  4. 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.

Recipe Yield

3 dozen

Recipe Note

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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