Chewy No Molasses Gingersnaps Recipe - Allrecipes.com
  • READY IN 28 mins

Chewy No Molasses Gingersnaps

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"These cookies are delicious. I made these for Christmas and a bake sale and they were sold out by the end! So thin and chewy! They're a MUST HAVE!"

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Ingredients Edit and Save

Original recipe makes 0 dozen cookies Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    28 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat butter and 1/2 cup white sugar together in a large bowl using an electric mixer until creamy; beat in applesauce, brown sugar, and egg until smooth.
  3. Mix flour, ginger, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir flour mixture, 1/2 cup at a time, into butter mixture until dough is sandy but shapeable. Roll dough into balls. Pour 3 tablespoons white sugar into a bowl and roll dough balls in the sugar until coated. Flatten dough balls onto a baking sheet.
  4. Bake in the preheated oven until edges are crisp and lightly browned, 8 to 10 minutes. Transfer cookies immediately to a cooling rack and cool for 3 minutes.
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Footnotes

  • Cook's Note:
  • To make butter soft, put sticks in a bowl of warm (not hot) water for 10 minutes.
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Reviews More Reviews

Dec 06, 2013

Yummy Yummmy Yuuuummmmmy!!

 
Dec 03, 2013

Followed the directions exactly, the "dough" turned out more like batter, runny and sticky and in no way possible to roll into balls... I ended up adding more flour and dropping by spoonful onto the cookie sheet and just sprinkling with sugar.

 

5 Ratings

Dec 21, 2014

These cookies are delicious, but the batter is too runny to roll into balls. I just dropped by the spoonful onto the cookie sheet and didn't put sugar. I made a glaze of powdered sugar, water, ginger, cinnamon and a dash of nutmeg. Then drizzled the glaze over the cookies.

 
Oct 04, 2014

My daughter loved making these. But instead of flattening them like it said, she left them like balls. They still turned out fine and delicious! :)

 
Sep 15, 2014

To salvage the recipe I had to add 1 cup of flour, 1/3 cup of sugar, and a dash more cinnamon, nutmeg, and ginger to ensure the flavor still came out right. The dough was still too soft and sticky to roll in sugar, so I divided it out onto the pan using a small cookie scoop, sprinkled the blobs with sugar, and pressed down lightly with a fork. The cookies came out soft and cake-like. They're fine, but not what I was going for.

 

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Nutrition

  • Calories
  • 61 kcal
  • 3%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 80 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Noelle Pollock
0 Followers 0 Saved Recipes
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