Soft Gingersnaps Recipe - Allrecipes.com
Soft Gingersnaps Recipe
  • READY IN 25 mins

Soft Gingersnaps

Recipe by  

"These are the best soft gingersnaps. I always get requests for this recipe."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
  3. Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2012

What a find! I'm glad to be the first reviewer of this recipe so that I can bring this now formally initiated recipe to your attention with my 5-star review! I don't generally like teeny cookies but these are SERIOUSLY adorable. The dough is easy to work with and the cookies come out of the oven perfectly round with those cute little cracks we love in gingersnaps. I prepared the recipe as is, save for adding a quarter teaspoon of salt to heighten flavor, and I'm not even so sure that made a noticeable difference. I also used the more traditional method of creaming the sugar and shortening, adding the egg and molasses, then adding ALL of the combined dry ingredients. All brown sugar all but guarantees these will be as soft as their name says they will be, and the spice is just right. They're not just good, they're "D" good. No wonder the submitter's friends ask her for this recipe!

 
Most Helpful Critical Review
Dec 22, 2013

sorry, I followed the recipe and I have crisp cookies.

 

42 Ratings

Oct 30, 2012

When I made these cookies, I beat together the shortening and the sugar together until fluffy, then beat in the eggs and molasses and added the dry ingredients. I did add a half teaspoon of salt when I added the dry ingredients. I LOVED that this dough was ready to go, it did not need to be chilled at all, probably due to the recipe using shortening. My cookies were done at just over nine minutes. I pulled them off the sheet to cool on the countertop and they turned out absolutely perfect.....like bakery spice cookies!

 
Oct 28, 2012

This recipe is really delicious! I would suggest adding 1/4 tsp of salt to bring out the flavours a little bit more, and make sure you flatten the cookies well before baking as they keep their ball shape otherwise. Definitely a keeper!

 
May 07, 2013

I think these may now be my favorite cookies...they are sooo good!! They came out lightly crispy on the ousite, soft and chewy on the inside. They had such a good flavor and easy to make. I used real butter instead of shortening, which I softened first, and added 1/4 tsp. of salt along with an extra pinch or two of cinnamon, cloves, and ginger. Delicious!!

 
Dec 17, 2012

These have a great flavor, and they spread out from balls perfectly (I don't know why the other reviewer's would have stayed as balls). The only issue I had, which really isn't an issue, is that they weren't soft. They came out nice and pillowy from the oven, but they flattened out as they cooled. By the time they were room temperature, they weren't *hard* but they were still far from soft. But, like I said, they had a good flavor, and I would make these again.

 
May 15, 2013

The only thing I changed was to use 1/2 cup butter and 1/4 cup shortening, but I left the rest of the recipe the same. These cookies are wonderful!! I baked them for 8 minutes and they came out perfect. Just barely crunchy on the edges and soft on the inside. The spice ratio was dead on too. I used my cookie scoop and droped the balls into the sugar to coat then put them on parchment paper. They flattened out just enough. I got exactly 3 dozen cookies.

 
Dec 22, 2012

Brilliant! I took these to my work's Christmas party and got rave reviews. I didn't have ground cloves, so I used nutmeg instead. I've made this recipe twice now and it's definitely a keeper!

 

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Nutrition

  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 40 mg
  • 2%

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

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About the Cook

 
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