The name of these cookies might seem a bit contradictory, but it perfectly describes these cookies. They are rich in flavor, with molasses and lots of spices. Yummy winter cookies.
These cookies are some that I grew up eating. My mom always called them “molasses cookies” – but to me they taste exactly like a ginger snap. But instead of being a hard, crunchy cookie, they are soft and chewy.
Enjoy these with a mug of coffee or hot chocolate for the kids!
In a mixing bowl, combine the flour, salt, baking soda, and spices. Stir them together. Set this aside for now.
In your mixing bowl, beat the butter and shortening until smooth and fluffy.
Mix in the egg, brown sugar, and molasses. Beat until creamy.
Add in the dry ingredients. Mix well. This will be a very thick cookie dough.
Cover and refrigerate the dough for 1-2 hours.
Preheat your oven to 350 degrees.
Place the granulated sugar in a small bowl.
Using a cookie scoop or spoon, measure out a small portion of dough and roll it into a ball with your hands. The ball should be about the size of a ping-pong ball.
Roll the dough ball in the sugar to coat.
Place the ball on a cookie sheet that is lined with parchment paper.
Repeat this process with the rest of the dough, baking about 12 cookies at a time on a standard cookie sheet.
Allow the cookies to cool for a few minutes, then place them on a rack to cool completely.
NOTE: Watch the video (Coming tomorrow!) to see how I do this with the parchment paper, baking stone, and racks. It’s how I bake ALL cookies, with no time wasted between pans.
Repeat with all of the dough.
Store the cookies in airtight container.
Enjoy!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Chewy Ginger Snaps
Constance Smith – Cosmopolitan Cornbread
The name of these cookies might seem a bit contradictory, but it perfectly describes these cookies. They are rich in flavor, with molasses and lots of spices. Yummy winter cookies.
Course Cookies and Bars, Sweets, Treats & Desserts
Cuisine American
Servings 42
Calories 100kcal
Ingredients
1/2cunsalted butter, room temperature
1/4cshortening
1cbrown sugar
1egg
1/2cmolasses
1teaspoonsalt
2teaspoonbaking soda
1teaspooncinnamon
1teaspoonground ginger
1teaspoonground allspice
1teaspoonground nutmeg
2 1/2call-purpose flour
1/2cgranulated sugar, for coating
Instructions
In a mixing bowl, combine the flour, salt, baking soda, and spices. Stir them together. Set this aside for now.
In your mixing bowl, beat the butter and shortening until smooth and fluffy.
Mix in the egg, brown sugar, and molasses. Beat until creamy.
Add in the dry ingredients. Mix well. This will be a very thick cookie dough.
Cover and refrigerate the dough for 1-2 hours.
Preheat your oven to 350 degrees.
Place the granulated sugar in a small bowl.
Using a cookie scoop or spoon, measure out a small portion of dough and roll it into a ball with your hands. The ball should be about the size of a ping-pong ball.
Roll the dough ball in the sugar to coat.
Place the ball on a cookie sheet that is lined with parchment paper.
Repeat this process with the rest of the dough, baking about 12 cookies at a time on a standard cookie sheet.
Bake for 10 minutes.
Allow the cookies to cool for a few minutes, then place them on a rack to cool completely.
NOTE: Watch the video to see how I do this with the parchment paper, baking stone, and racks. It's how I bake ALL cookies, with no time wasted between pans.
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
Let's review a few reasons why you're cooked may not have crackled on top: You put the cookies in the oven before preheating. A hot preheated oven is important for getting a crackle top on your cookies. You didn't whip the butter and sugar long enough.
The smaller, crispy gingersnaps are a plain, round cookie and a healthier choice when compared to other cookies because they are usually lower in calories. Ginger not only adds delicious flavor to food, but it's also full of nutrients. There are lots of different vitamins and minerals in ginger.
Shortening: This gingersnap cookie recipe calls for shortening instead of butter. If you choose to use butter instead, you can swap the ingredients 1:1. Sugar: A cup of white sugar creates a perfectly sweet gingersnap cookie.
Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.
If you must have a cookie from time to time, a ginger snap is among your best options, compared to other varieties such as chocolate chip or sugar cookies. Most ginger snaps are lower in fat and sugar than other types of cookies, and you'll also get a good dose of certain vitamins and minerals, as well.
It is based on a lawsuit in CA with regards to small amounts of lead found in the ginger. Some of the companies pulled the products in CA and do not sell them anymore. The lead is a naturally occurring element in the ground Ginger does absorb some of it. Although not nearly enough to have any affect on humans.
The lower calories in gingersnaps make them a healthier alternative to other cookies, but they also have additional benefits. For example, ginger, cinnamon, and clove all include anti-inflammatory and antimicrobial properties. They may also help fight heart disease.
Some people find ginger shots, typically concentrated forms of ginger, effective in providing quick relief from nausea. Foods that contain ginger. Low-sugar gingersnap cookies and other ginger-infused snacks can be a pleasant way to consume ginger when experiencing stomach discomfort.
Because it has some excellent suspense sequences and a rather high amount of blood and gore. The werewolf is really cool looking,the acting by two lead girls(Emily Perkins,Katharine Isabelle)is excellent and the direction is well-handled. "Ginger Snaps" is a pure horror film,that is to be taken seriously.
Freezing or chilling the dough will result in a soft and chewy gingersnap cookies. With crinkly tops and spicy flavor this version also makes the most delicious holders for ice cream. Baked immediately, you'll get crisp and crunchy gingersnaps – the kind that you can snap in half for proper dunking.
Store gingersnap cookies in an airtight container at room temperature. They will keep for up to a week stored correctly. I haven't tried freezing the baked cookie - I would freeze the dough as fresh baked is always so much nicer!
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.
How to Keep Cookies Chewy. Once cookies are baked and cooled completely, transfer them to a resealable zipper-lock bag or airtight container. They should stay chewy for up to 4 days. Adding a slice of bread to the bag or container with the cookies is a great trick for imparting more moisture into the cookies.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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