Chewy Ginger Snap Cookie Recipe

My family loves Ginger snaps, but not how hard they are. As a result, I have created the perfect soft, chewy ginger snap, although I guess it is not truly a ginger snap, but more of a ginger cookie!

My family has gobbled these up in no time, so I am making the other batch tomorrow!

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Chewy Ginger Snap Cookie Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 2 dozen cookies

Ingredients

  • 3/4 cup salted butter
  • 1 cup white sugar
  • 1/8 cup olive oil
  • 1 egg
  • 1/4 cup molasses
  • 2 cups flour
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup white sugar

Instructions

  1. Pre heat your oven to 350
  2. In a large bowl mix the butter and sugar until smooth. Add olive oil, egg and molasses and beat until well mixed.
  3. In a separate bowl, mix the flour, ginger, cinnamon, baking soda, and salt with a whisk.
  4. Add the dry ingredients to the wet ingredients and combine.
  5. Roll dough into 1 inch balls, and roll in remaining sugar. Place dough balls on ungreased cookie sheet 2 inches apart. Bake for 8-10 minutes.
  6. Allow cookies to cool for 5 minutes before transferring to a cooling rack.
https://meandmyhandful.com/chewy-ginger-snap-cookie-recipe/

You can easily use any gluten free flour combination for a gluten free cookie.

These cookies are great on their own, and make an amazing crust for cheesecakes! Enjoy!


Comments

  1. Thanks. These sound good so I pinned! Hope to make them soon. 🙂
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  1. […] make the crust using crushed up ginger snaps. I have a great recipe here! The only problem is making sure you have enough left after munching to make the crust with! You […]

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