Prep 10 mins
Cook 10 mins
These cookies are chewy, delicious and easy to make. They stay fresh for quite a long time and also aren't too sweet. This recipe does not double well.
- In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
- Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
- Shape dough into one inch balls and roll in white sugar.
- Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!
I can't even begin to say what a PERFECT Gingersnap recipe this is!! I made them light on the molasses and slightly heavier on the spices and I have never tasted a better Gingersnap! These are so good I have to say they have beat out the most perfect Chocolate Chip Cookie recipe I use and are now my #1 cookie recipe! One of the many sweets I made for Christmas I had to force myself to leave these so we could finish the other sweets that I knew wouldn't stay good as long. A week later and these cookies were just as good as the day I made them! Thank you so much and my husband is ever so grateful that I found a good Gingersnap recipe since only one grocery store that we've found makes decent ones and they are expensive there.
This is more of a comment than a review, since I have not made them yet, though I am sure they are good, but, by definition a ginger snap cookie is brittle, i.e., it "snaps" when you break it. Consequently, calling this a recipe for chewy ginger snaps is a bit oxymoronical. Better to call them what they are, chewy spice cookies. Otherwise we end up with things like, hot gazpacho soup, instead of just vegetable soup, because as soon as it is heated it is no longer gazpacho.
The cookies were pretty to look at but I found that the cookies left a bitter taste of molasses in my mouth for quite a while. I won't be making these again.