Chewy Gingersnaps Sparkle Cookies

"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."
 
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photo by ChicagoShannon photo by ChicagoShannon
photo by ChicagoShannon
photo by Babycat photo by Babycat
photo by roweena photo by roweena
photo by NotAChefYet photo by NotAChefYet
photo by dicentra photo by dicentra
Ready In:
20mins
Ingredients:
12
Yields:
60 cookies
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ingredients

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directions

  • 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!

Questions & Replies

  1. Does this recipe come out well if cut in half?
     
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Reviews

  1. 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.
     
  2. I've made these cookies for several years now and they are wonderful. I agree with some of the other commenters that they really shouldn't be called 'gingersnaps' as they do not snap, but they certainly are delicious. I've found that the recipe as written DEFINITELY needs a bit more flour if you want the cookies to be chewy. I also like to add a tablespoon or two of grated fresh ginger. This adds a bit more moisture so again a little more flour keeps them chewy. Not only are they a lovely, pretty seasonal cookie, I've had several pregnant friends swear by them to prevent morning sickness as well! They do have a pretty heavy molasses flavor, so if you aren't a fan, using a bit less can't hurt. I've found baking them for a shorter time and letting them cool a bit on the cookie sheet helps with getting them off the sheet in one piece, while letting them stay chewy.
     
  3. 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.
     
  4. Everyone loved the way these cookies tasted. We gobbled them down. I should have added more flour, though. The cookies were completely flat even though I chilled the dough before rolling. Easily remedied next time. Thanks for sharing the recipe!
     
  5. I halved the recipe and this made oodles of gingersnaps! I love the consistency - they're chewy just as named! I would have liked mine to have been more spicy, but they were very good otherwise.
     
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Tweaks

  1. Extra spices
     
  2. Really nice cookies. Needed a 'go to' cookie that was healthier and easy to do with my 12 yo step daughter. A few helpful hints that worked for us, and some minimal changes (many are already mentioned by others) 1. Added 2 teaspoons grated fresh (peeled) gingeroot along w/ wet ingredients. 2. Substituted nutmeg for cloves 3. Add 1/4 cayenne pepper (not too hot, no worries) 4. SIFTED the flour and added more as needed to sticky dough. Don't over add--just as trishypie recommends. 5. Don't overcook. 10 min is perfect. 6. We put dough in the freezer for 20 min before starting, and in between batches as well. Makes it easier to scoop using a melon baller, and to handle.
     
  3. Great cookie with lots of flavor! I halved the recipe but had to add a little more flour because it has been very dry here lately, I also rolled the cookies in some raw sugar instead of granulated sugar and the cookies came out sparlking with a chewy inside and a crunchy outside. Thank you for the great recipe.
     
  4. These cookies were delicious! They were pretty and they stayed soft and chewy. I substituted nutmeg for the ground cloves and they had just the right amount of spice to them. Great recipe!
     
  5. Fantastic!! The only thing I changed was that I substituted nutmeg for the ground cloves, only because I didn't have the cloves. My husband loved these cookies and said they tasted like they came from a bakery. People who didn't like ginger cookies liked these cookies!! And everyone was so impressed that I made them because they come out looking so wonderful! We also made some ice cream sandwiches with vanilla ice cream using these cookies and they were delicious!!
     

RECIPE SUBMITTED BY

<p>My love for cooking started as a child when I used to help my mom prepare meals for our family and friends. Her passion for cooking showed me the importance of serving through opening our home and our kitchen to others. <br /> <br />As an adult I've had the opportunity to try many ethnic foods; which I love and enjoy cooking. I've enjoyed trying new recipes on Zaar and look forward to posting more of my own creations for others to try. <br /> <br />The great outdoors and entertaining are a few of my favorite pass-times. Thanks to Zaar, these events are made easier with innovative ideas and quick, easy meals. <br /> <br />My next goal is to find some good OAMC recipes which will make my busy life a little more organized!</p>
 
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