The Best Ever Chewy Gingersnaps

"These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!"
 
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photo by mlavange photo by mlavange
photo by mlavange
photo by CoffeeB photo by CoffeeB
photo by CoffeeB photo by CoffeeB
photo by Baby Kato photo by Baby Kato
Ready In:
10mins
Ingredients:
11
Yields:
12 dozen
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ingredients

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directions

  • Preheat oven to 350°F.
  • In a large bowl, combine sugar and oil.
  • Beat in eggs.
  • Stir in molasses.
  • In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
  • Gradually add dry ingredients to wet ingredients mixing well.
  • Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
  • Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
  • Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.

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Reviews

  1. Very nice. I used a heaping tablespoon of fresh grated ginger and it's juice, super nice. Next time I think I'll try creaming some butter with the sugar instead of the oil see if I can get a richer flavor and maintain the chewy deliciousness.
     
  2. The cookies came out just as described. They would almost fool you into thinking I could bake. Next time I plan to add vanilla for a richer fuller flavor and to use fresh ginger rather than ground.
     
  3. I actually registered to this site just so I could rate this recipe. These cookies are AMAZING! I've never made ginger cookies before and they turned out exactly as I'd wanted them to. I didn't change a single thing in this recipe and I had my friends RAVING about the cookies! This one is definitely being saved as a favorite recipe of mine.
     
  4. This was a really big recipe and we don't eat a ton of cookies so I halved it and it worked perfectly. Very moist and chewy! I used to always make the BH&G recipe from the 50s, but wanted something different this time, and these were very satisfying. Thanks Gingersnapp!
     
  5. I really loved these! They were definitely nice and soft. I used fresh ginger as I see some of the other people did. I baked half right away and froze half for later. Turned out just fine the second time around. I put mini M&Ms on the second batch. Yum! :)
     
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Tweaks

  1. Very nice. I used a heaping tablespoon of fresh grated ginger and it's juice, super nice. Next time I think I'll try creaming some butter with the sugar instead of the oil see if I can get a richer flavor and maintain the chewy deliciousness.
     

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