Chewy Gingersnaps

Chewy Gingersnaps

15

"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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Ingredients

servings 258 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

15
  1. 17 Ratings

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Most helpful positive review

Delicious flavor, but do NOT use 4 cups of flour or they will be dry (like a lot of the reviews have stated). I found that 3 cups is all you need. The dough is softer and they come out very che...

Most helpful critical review

A real disappointment.

Delicious flavor, but do NOT use 4 cups of flour or they will be dry (like a lot of the reviews have stated). I found that 3 cups is all you need. The dough is softer and they come out very che...

I made this recipe using blackstrap molasses for the molasses and substituted 4 ounces of applesauce for 4 of the tablespoons of butter. It is delicious. I also cooked them for 7 minutes instead...

I am sorry but I truly enjoyed this recipe, as did my children.

A real disappointment.

Great texture...delicious!

this is a great cookie! my kids looooooooved it, as did my husband...it's a keeper!

this is the new famly favorite

This dough was very crumbly and hard to work with when rolling the balls for the cookies. Maybe less flour would help. They were soft and tasted okay, my 3 year old liked them.

I also found the dough dry, crumbly and difficult to work with. I also found the cookies bland. Not worth the trouble.