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Soft Gingersnaps
SUBMITTED BY:
Shawn Barto
PHOTO BY:
missygail
"With molasses and spices, these cookies deliver the old-fashioned flavor everyone loves. --Shawn Barto, Clermont, Florida"
RECIPE RATING:
Read Reviews
(64)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
10 Min
READY IN
40 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 1/2 cups butter (no substitutes), softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar
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DIRECTIONS
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.
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REVIEWS
Reviewed on dec. 22, 2007 by Megan H
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Megan H
dec. 22, 2007
These are soooo good! I can't stress how good they are enough. Easy and delicious. One thing that the recipe doesn't say that it should is that you should bake the cookies until they form the cracks at the top (like a classic gingersnap). I had trouble determining when they were ready, and I found that they were perfect when those cracks formed (also more visually appealing).
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26 users found this review helpful
These are soooo good! I can't stress how good they are enough. Easy and delicious. One thing...
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Reviewed on jun. 9, 2007 by
AUDREYWAITE
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AUDREYWAITE
jun. 9, 2007
These cookies are the best! This recipe has even replaced my great-grandma Bessie's gingersnap recipe. I know, it's horrible. But these cookies are so soft and chewy and have the perfect amount of sweetness and spice. I made a double batch and two days later, they were gone. Try this recipe, you will LOVE it!!!
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10 users found this review helpful
These cookies are the best! This recipe has even replaced my great-grandma Bessie's...
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Reviewed on dec. 10, 2007 by
Amber
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Amber
dec. 10, 2007
I love that these are so soft and chewy. They are great. I ended up chilling the dough overnight and then rolled them into the balls. Having the dough very cold helped them from sticking on my hands too bad.
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9 users found this review helpful
I love that these are so soft and chewy. They are great. I ended up chilling the dough...
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Reviewed on dec. 18, 2006 by BEANEFAN
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BEANEFAN
dec. 18, 2006
AWESOME cookies! I made them for my corridor mates while in Sweden, and every nationality here approved. If you want softer cookies, make larger balls and bake for a shorter time. For crispier cookies, make the balls of dough smaller and bake them for a longer time.
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7 users found this review helpful
AWESOME cookies! I made them for my corridor mates while in Sweden, and every nationality...
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Reviewed on dec. 1, 2007 by
Amy W
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Amy W
dec. 1, 2007
Delicious! I especially appreciated this recipe because it was the only soft gingersnap recipe I found using butter rather than shortening. They are very mild, chewy and addictive! I plan to make these cookies part of my Christmas baking every year.
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6 users found this review helpful
Delicious! I especially appreciated this recipe because it was the only soft gingersnap recipe...
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Reviewed on jan. 23, 2007 by Busy Bunny
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Busy Bunny
jan. 23, 2007
Sooooooo soft and chewy! Loved it, although, I think I will use just a little bit less salt next time. I wrapped them in cellophane and gave them as office gifts.
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6 users found this review helpful
Sooooooo soft and chewy! Loved it, although, I think I will use just a little bit less salt...
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Reviewed on oct. 28, 2006 by X96DENNISON
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X96DENNISON
oct. 28, 2006
Great flavor. Easy to make. Give them a try.
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6 users found this review helpful
Great flavor. Easy to make. Give them a try.
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Reviewed on feb. 21, 2008 by
Tasha Rose
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Tasha Rose
feb. 21, 2008
As far as gingersnaps go, I could not have asked for a better cookie. My boyfriend and I prefer more spice than most, so I doubled all the spices. I also baked them in a well-greased muffin pan (I like a thicker cookie, and having them all the same size is nice, too!). They were absolutely delicious, and stayed chewy for days. Will continue to use this recipe for years to come.
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5 users found this review helpful
As far as gingersnaps go, I could not have asked for a better cookie. My boyfriend and I...
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Reviewed on dec. 28, 2006 by
KRANEY
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KRANEY
dec. 28, 2006
These were wonderful, easy, and made a TON! The molasses in them was so wonderful. I tried rolling the balls in red and green sprinkles for Christmas, and they were very pretty! It took a lot more colored sugar than regular sugar for some reason, so if you don't have a ton of the colored sugar, you may not want to use it. Thanks so much for the recipe - this is a keeper for Christmas!
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4 users found this review helpful
These were wonderful, easy, and made a TON! The molasses in them was so wonderful. I tried...
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Reviewed on dec. 25, 2006 by
lovetobake
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lovetobake
dec. 25, 2006
Great gingersnap recipe--I love that they are so soft, chewy and have a nice flavor. The recipe makes a lot of cookies. Thanks!
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4 users found this review helpful
Great gingersnap recipe--I love that they are so soft, chewy and have a nice flavor. The...
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