Chewy Gingersnaps Sparkle Cookies

By Addie

"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."

Ingredients

• 1 1/2 cups butter
• 2 cups sugar
• 2 eggs
• 1 cup molasses
• 1 teaspoon vanilla
• 4 1/2 cups flour
• 4 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger

Preparation

Step 1

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!
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REVIEWS:

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.

I've tried several recipes and this is the most amazing gingersnap cookie recipe I have made. I use the ginger in the tube and measure generously. I also grind whole cloves. I like mine super chewy and soft so I only bake for 8.5 minutes. They do seem to stay fresh for a while (if they last that long). I don't think you will be disappointed with these cookies, give them a try.


I made these Christmas morning only to find out I was out of molasses!! Oh dear. I subbed corn syrup and they turned out great. Moist, chewy and delicious. Will try them again with molasses for sure. Thanks!

These are really great! I'm currently in the midst of making them for the 3rd time in less than a month for the holidays. They were demanded for Christmas Eve. ^^

This is possibly the best cookie recipe ever. I didn't even like gingersnaps, but made them for a party and hubby. They are so good, the almost didn't make the party. The are crunchy and chewy and oh so perfectly flavored. Didn't change a thing. I used a 1" cookie scoop and got over 90 perfect 2" cookies.

Amazing texture and flavor, made for Christmas as gifts and now everyone begs me for these cookies! lol Even messed up and used blackstrap molasses once and they were still great.

I am very proud to make these for family and friends--they are soooooo wicked yummy! I double the spices and roll the tops in sugar crystals. White chocolate chunks and/or macadamias can raise the decadence even further.

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!

Awesome cookies - easy to make and delicious. Exactly texture I was looking for chewy and a bit crispy on outside.

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.

The PERFECT gingersnap recipe. Thank you!!!

Wow, these are delicious! I ran out of molasses and used only 2/3 cup, and they still taste fantastic. I also added a little nutmeg. This recipe will definitely be frequently used in the future.

Thanks so much for this recipe. You just made my Holiday party a big hit this evening. I was initially concerned about the level of molasses to the rest of the spices but the results were perfect. Don't doubt this recipe. If you follow the instructions it will turn out perfectly. As the recipe says you might need a little extra flour, but don't overdo it. These cookies are very moist and you'll want them to stay that way.

These cookies were very tasty and a big hit at my house. Made as directed.

I really liked these. My husband said they were good, but my 8 yo. son thought they were too spicy. All the more for me! I rolled them into balls and froze them. Now I can just take a couple out whenever I want them. I ended up with 7 1/2 dozen cookies.