Soft Gingerbread Cookies (Easy)
These Soft Gingerbread Cookies are the BEST gingerbread cookies ever! They have crispy edges with soft and chewy centers and are perfectly spiced! Plus they are so easy to make - no rolling or cutting-out necessary to enjoy this rich & nostalgic gingerbread recipe! Roll them in sugar, add a simple gingerbread glaze or serve them plain!
Get the recipe:
Homemade Ginger Snaps
Dipped ginger snap cookies are a favorite of ours ???? this year we are making lots to give away to the neighbors ????
RECIPE:
• 3/4 c. Oil
• 1 c. Brown sugar
• 1 egg
• 4 T Molasses
• 2 c. Flour
• 2 tsp. Baking soda
• 1/2 tap. Salt
• 1 tap. Cinnamon
• 1 tap. Ginger
• 1/4 c. Granulated sugar
Oil and sugar. Add egg and be well. Stir in molasses. Add flour, soda, salt, cinnamon and ginger: mix well. Roll into 1 inch balls and roll in granulated sugar. Place on ungreased cookie sheet. Bake at 350°. Do not over bake. Approx. 24 cookies
Melt vanilla almond bark on low in pot. Dip half of cooled cookie into melted almond bark and let cool. Enjoy! ????☕️
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Make the Best Gingersnap Cookies: An Old-Fashioned Cookie
This ginger snap recipe makes an old fashioned, bakery-worthy cookie. Look at the crinkled tops of these traditional ginger snap cookies. They have great texture. You can bake these crisp or chewy.
Gingersnaps are delicious Christmas cookies. You'll love that these cookies aren't too sweet, with the perfect spice flavor. Gingersnaps are one of my favorite holiday cookies.
Try some vanilla ice cream between two cookies in the summer.
#gingersnapcookies #spicecookies #bestcookies
Recipe:
Makes 26-30 3-inch cookies
Ingredients
1 cup packed brown sugar, I use light brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
granulated sugar for rolling the cookies
The perfect gingersnap cookies recipe for the holiday season
These classic gingersnap cookies are the perfect mix of sweet and spicy, and they’re always a hit with fans of autumn flavors. The soft cookies are a seasonal favorite that is right out of Grandma’s recipe box.
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Grab the full, printable recipe on my blog:
INGREDIENTS
2 ¼ cups all-purpose flour
2 tablespoon cornstarch
1 tablespoon gingerbread spice blend
¼ teaspoon gingerbread spice blend
1 ½ teaspoons baking soda
½ teaspoon salt
¼ cup granulated sugar
1 cup light brown sugar
½ cup unsalted butter, room-temperature
1 large egg, room-temperature
¼ cup unsulphured molasses
1 teaspoon vanilla extract
INSTRUCTIONS
In a medium bowl combine the all-purpose flour, cornstarch, 1 tablespoon gingerbread spice blend, baking soda and salt. Set aside.
In a small bowl add the granulated sugar and remaining ¼ teaspoon gingerbread spice blend. Stir to combine. Set aside
In a large mixing bowl beat together the light brown sugar and room-temperature butter, using a handheld mixer on medium-low speed, until the butter is light and fluffy.
To the butter mixture add the egg and beat until fully incorporated.
Next, add the unsulphured molasses and vanilla extract and beat just until all the ingredients are fully combined.
Slowly add the flour mixture to the butter mixture while mixing the dough on low speed. Make sure to scrape down the sides of the bowl as needed when adding the flour mixture. Stop mixing as soon as all the flour has been incorporated. You do not want to over mix your cookie dough.
Using a 1 ½ inch (or 1 ½ tablespoon) cookie scoop, scoop out the gingersnap cookie dough and gently roll each one into a ball, being careful not to compact the dough, then roll each dough ball into the reserved bowl of spiced sugar.
Place the cookie dough balls onto a parchment, or silpat, lined tray and repeat until all the gingersnap cookie dough balls have been rolled in the spiced sugar.
Refrigerate the cookie dough for two hours.
Preheat the oven to 350* F. Line a large baking tray with parchment paper.
Place 8 cookies onto the baking tray. Allow 1 to 2 inches between each cookie.
Bake the gingersnap cookies, on the center rack of your oven, for 10 to 12 minutes or until the center is set and the edges are just barely brown.
Repeat until all the cookies are baked.
Allow the gingersnap cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely on the counter before serving or storing.
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Soft Dark Chocolate Gingersnap Cookies - Decorated for the Holidays!
Full Recipe Here ????
INGREDIENTS
2 cups (250g) all-purpose Flour
3 Tablespoons (16g) unsweetened Cocoa Powder (special or extra dark if you can find it)
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 1/2 teaspoons ground cinnamon (or freshly grated cinnamon if desired)
1 Tablespoon freshly grated Ginger (or 1 teaspoon ground Ginger powder)
1/2 teaspoon freshly grated Nutmeg (or 1/4 teaspoon ground Nutmeg)
1/2 teaspoon ground Cloves
1/2 teaspoon Cream of Tartar
1/2 cup (114g) unsalted Butter, at room temp.
3/4 cup (165g) firmly packed Brown Sugar
1/2 cup (100g) Sugar
1 Egg
1/4 cup (85g) Molasses
Confectioners Sugar for dusting
???? Print Full Recipe Here ????
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