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.
Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.
This is a pretty simple one, but to get that lovely crunchy gingersnap cookie, I increased the bake time slightly. If you want them even more crunchy, bake them for a little longer!
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.
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.
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.
In North America these cookies are usually called gingersnaps but in Australia and New Zealand they are called ginger nuts. I cannot tell you how delicious these ginger cookies are so I'm just going to sort of beg you to make them.
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.
Ginger. Capsules of powdered ginger have been found to reduce nausea and vomiting. You could also try a cup of ginger tea, a glass of ginger ale (some people swear it works better if it's flat), a few gingersnap cookies, or a piece of ginger candy.
The signature crinkle effect happens when the cookies spread and crack as they bake. If your cookies aren't crinkling, it might be because the dough is too warm (try chilling it for longer before baking), or the oven temperature might be too low (ensure your oven is correctly preheated).
Each finger of ginger has tough fibers running lengthwise through it, so the key to getting tender pieces is to always cut across the grain, just as you would for carving a steak.
“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”
White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter. When butter is melted, it coats the flour more evenly, resulting in cookies that are chewier and denser.
Baking at 375 degrees F as opposed to a lower temperature will help cookies stay soft: they'll bake faster which means they aren't in the hot, drying air of the oven too long. Pull the cookie sheet out of the oven when the cookies are just set: underbaking is better than overbaking.
Shortening is 100 percent fat, meaning there is no water in it and no steam is created during baking. The lack of water also means that shortening does not increase gluten production, so cookies made with shortening tend to be softer and more tender.
Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.
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.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.