Lara's Tender Gingersnaps Recipe
- 1 cup packed brown sugar
- 3/4 cup butter, melted
- 1 egg
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup sugar
- 1. In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
- 2. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.
- 3. Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 3 dozen.
1 each: 99 calories, 4g fat (2g saturated fat), 16mg cholesterol, 67mg sodium, 15g carbohydrate (9g sugars, 0g fiber), 1g protein Diabetic Exchanges: 1 starch, 0 fat.
Reviews for Lara's Tender Gingersnaps
"Made a double batch and passed them out at work, parties, and to friends. I've never had so many compliments on a baked good! Even from people who normally don't care for ginger snaps!"
"First ginger cookie I ever made, love it!!! Yummier when warm. Thanks for sharing."
"good cookie (I did omit the cloves because we don't care for their flavor) and added some funfetti on top; they were a bit gooey, but maybe next time I'll try leaving them in the oven 1 more min."
"Much yummier when they're still warm"
"My daughter made these today and they are delicious. She made them bite-size and they came out perfectly shaped and fluffy. They would hold up great if transporting."
"These cookies are terrible! I wouldn't even give them one star. I thought the dough was a little too gooey when I put it in the refrigerator. I left it there overnight. They are nothing like the picture. They went flat and were still gooey. This recipe is going in the garbage. Most likely, the cookies will too!"
"Started these yesterday forgetting that they had to be refrigerated -- which they were for almost 24 hours and everything worked perfectly! I measure flour after sifting; and used 2-3/4 (self rising since that is what I had) cups -- everything else was the same; but did not roll in sugar! We don't like large cookies (used the larger cookie scoop 1-1/2 Tablespoon initially) so used the medium cookie one afterwards which is suppose to hold 2 teaspoons of dough! We loved them and definitely will be making in the future."
"Excellent cookies. Were very tender and awesome flavor. Everyone loved them! Will make them often."
"Good gingerbread flavor. My husband liked that they were a soft cookie."
"Excellent coolies, soft and chewy. Dough made up easily and it was easy to work with. This is a keeper recipe, will definitely make again!"
"These were excellent gingersnaps, very soft and delicious, easy on the teeth !!! I had to add additional flour as my dough was too soft to work with, and I chilled the dough beforehand. A keeper! Will definitely make them again !!"
"The cookies were easy to make and did look like the photo. Very tasty nice and firm not to soft or hard. I will make these again for sure."
"My husband loved these. I will definitely be making more of them. They were very soft even days later. I give it 5 starts!"
"These cookies are excellent. They were so easy to make and came out perfect. They are my new cookie to make at the cookie exchange party . Thank You."
"Excellent. Soft, light and chewy. Demands for more by everyone who tried them!We had to chill longer than recommended (overnight). Dough was much easier to formafter that and cookies looked perfect. Only advice: make a double batch. They go fast."
"This was a tasty cookie but very important not to over cook. They do get very hard if overcooked. I accidentally added the 1/4 c. sugar to the batter rather than rolling the cookies in it and didn't have any ground cloves and they still turned out delicious."
"Added a bit of lemon zest and let set in frig about an hour. Delicious and soft every time."
"These cookies are wonderful, and they taste even better the second day. I added 1 T. King Arthur Soft Diced Ginger. I used a size 50 scoop and it portioned it out to exactly 36 cookies. I rolled them in coarse sparkling sugar and they looked very attractive."
"Just made a double batch. A really nice light cookie. Will be making this again for sure. Thanks. I make cookies every Friday to take to work for the weekend during the tourist season as I live out in the boonies and am an interpreter for Nature Conservancy of Canada on their property that adjoins our ranch and have coffee and cookies ready for our tourists. So always on the lookout for extra special cookie recipes - this will be one of them."
"I bake alot and these had to be the worst cookies I have ever baked. They looked nothing like the photo and they were so hard - you would have broke a tooth off if you tried to eat one. They never flatten out like the photo - they just stayed in a 1 inch ball - I even tried to make their larger and cut down on the bakng time - nothing helped - they truely were the most awful cookies I have ever tried to make. I make everything from scratch - but this recipe is one to take the cake - not worth getting your mixer out to make!!! BAD BAD!!"
"These things were hard as bullets. I wondered when I saw how much flour was involved compared to the liquid ingredients. The taste is fine, but the "snap" is from your teeth breaking off"
"These were delicious! Thanks for sharing!"
"Made many batches and is now a family favorite and everyone asks for more!Excellent recipe and so easy too, works for those of us with diabetes since I use Splenda brown sugar and Splenda for baking. They both work wonderful with this recipe, no one knows it is partly sugarfree unless I tell them. :)"
"I love gingersnaps! My cookies also need to be tender so I have two great things in one when I make these cookies. Thank you Lara!"
"These are very, very good! I made these a long with several very good homemade candies for Christmas. These won out over all the other goodies."
"These are soft and delicious! So easy to make too. This is the first "from scratch" recipe that I've made and they are such a treat!"
"I loved ginger snaps when I was growing up, so when I saw this recipe, I got excited. These cookies are soooooooo delicious! I'll probably need to bake another batch since I'm eating so many of them."
"My whole family loves these cookies. Especially my toddlers! A great addition to our Christmas cookie list."
"Excellent, although mine did not look like the picture, they were delicious!"
"Great recipe! Easy and good. Would definitely make again."
"i have been making this recipe for years....these are wonderful cookies. soft, tasty, nothing too overpowering, not too sweet, not too UNsweet. :)"
"These were easy and delicious. Had a little trouble rolling into balls since they were so sticky but it was worth the effort!"
"I made these with the Pumpkin Pie Dip Recipe and dunked them in... amazing!"
"Great recipe! Not an overpowering Gingersnap, definitely will make again."
"This is the best gingersnap recipe I have found yet! I made them nice and small so I could try and make pumpkin pie dip for them! They stayed soft after cooling and weren't too greasy!"
"Even when I think I overbake them, they are chewy in the middle. Spicy and delicious, definitely a keeper!"
"Did just as the recipe said. Great cookies!!"
"These are the best! I even made a huge batch and froze the dough balls so I can just pull a few out and stick in the oven (less temptation to eat the whole batch;) I even dipped them in the white candy coating for an event we went to ---- yum-yum!"
"I have made these cookies for several events now and everyone seems to like them, especially since they are soft. I substituted sorghum for the molasses and used a little more than the 1/4 cup called for in the recipe."
"These cookies were good but I like my moms gingersnap cookie recipe better."
"These cookies are SOOOO good and very easy to make. The house smells great while they are baking and the mild flavor is wonderful. Not over powering."
"Awsome gingersnap! These were very soft and had a mild molasses flavor. I only used 1/4 tsp cloves but otherwise kept the rest of the ingredients the same. I like dense, chewy cookies, so when I took them out of the oven I dropped the baking pan onto the cooling rack a couple times from about 6 iches high to purposely make them fall. I will be making these every year!"
"these are the perfect gingerbread cookie. Wonderful buttery and spicy taste. I love the chewy texture. I will make them again and again."
"Can someone tell me which issue this is in? I cannot find it in the one listed, ToH 10/11-08"
"Great recipe. My son asks me to make these all the time. Getting ready to make some now!"
"The taste of these cookies is excellent. My only problem, is that my cookies turned out flat? They were puffed up until I took them out of the oven to cool 1 minute. Then they immediately fell, and were flat. Any ideas why this happens?"
"Delicious! These gingersnaps were soft and chewy. My family loved them. They were easy to make as well."
"Excellent cookies. I frosted a few with cream cheese frosting. They also were a big hit."
"Wonderful cookies and very easy to make.Unfortunately they lasted less than a day in my house with three teenage boys."
"This is a classic soft gingersnap recipe with a delicate interior and a delicate crisp exterior. Everyone should have this recipe in their recipe stash! Excellent."
"Simple, delicious, nice mix of spices, these cookies bake up looking perfect. Melting the butter concerned me, but it made mixing easier and once dough was refrigerated, it worked very well."
"Incredible cookies! I put a few in the freezer to see how they will be after freezing/thawing. I would love to be able to make a HUGE batch, then pull out of the freezer as needed, but I still want them to be soft. Hope that works."
"This one is an absolute keeper. They disappear as fast as they come out of the oven. Yum, yum, yum!!"
"OH MY GOODNESS!!! These are heavenly!!! I love soft cake like cookies. I've never been too big a fan of ginger snaps but these totally changed my mind. Thank you so much for posting this recipe"
"This recipe is a keeper! Will be making these cookies again for sure!"
"Sorry....I was so excited about this recipe, I neglected to give a star rating with my review. But, of course, FIVE stars."
"This recipe is the bomb! I decided to stray from my usual annual gingerbread men cookies and I tried a test batch of these. What a hit! My 20-something son took them to work and co-workers told him I should open up a bakery - ha ha. So kudos to Lara Pennell for submitting such a wonderful recipe."
"I have made this recipe 3 times this week for different occasions. Every loves them and wants the recipe."
"Guess what I returned and baked these yummy cookies AGAIN! Forgot I already submitted a rating- try 'em you like 'em"
"These are a constant in my home. They don't last long especially when they first come out of the oven. Yum! Yum! Thank you!"
"Thank you for a good recipe! I loved the taste of these and the softness.This is my favorite cookie.Thank you!"
"Yum!! Just made them and they're delicious. Mine are crispy at the edges, moist in the middle.Definitely a keeper. Thanks!!"
"I love gingersnaps, this is a wonderful fast and easy recipe that is fail-proof. It has just the right amount of spices, I will return to this gingersnap recipe when I have that craving!"
"these are indeed a very tender cookie - almost cake like! Store gently as they crumble easy but oh so yummy!"