Chewy No Molasses Gingersnaps

6
Noelle Pollock 0

"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

28 m servings 61 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 80 mg
  • 3%

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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  • Prep

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  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.

Footnotes

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

Reviews

6
  1. 6 Ratings

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Most helpful positive review

Yummy Yummmy Yuuuummmmmy!!

Most helpful critical review

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...

Yummy Yummmy Yuuuummmmmy!!

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...

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,...

way too runny. added some more flour, but got nervous. ended up like muffin tops but couldn't taste the ginger. Instead, served like muffins/cakes with applesauce - but not a gingersnap. Thin...

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! :)

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 stic...