Homemade Gingersnaps are my hubby’s all-time favorite cookie! These gingersnap Cookies are so soft and chewy that you’ll enjoy this holiday season.
Soft and Chewy Gingersnap Cookies
My hubby’s ALL-TIME Favorite Cookies are Ginger Snaps. He is perfectly content eating an entire box bought from the store. He prefers homemade, soft Ginger Snaps, but it’s a cookie I rarely ever make so the poor guy has to settle with the store version most the time.
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Fortunately, my sister-in-law, Kristi, has a great recipe for Soft Ginger Snaps that she shared with me and happens to be my husband’s favorite recipe. In fact, he knows my SIL makes them every year for our annual family cookie exchange and was sad we were missing it now that we live in Texas. Fortunately for him, though, we now have the recipe and can make these bad boys whenever we want.
Yes, I may prefer the cookies filled with loads of chocolate, but he’ll forever love these butter and molasses-filled sweets. He has my daughter, Lily, hooked on them too so he now so I have a feeling I’ll be making them pretty often! 😉
I know this is a recipe many enjoy this holiday season, so I wanted to make sure you could enjoy it as well in the coming weeks (and all year long if you have Ginger snap lovers like my hubby!) 😉
Even More Holiday Cookies
Super soft and chewy Gingersnap Cookies - Nutmeg, molasses, ginger, cloves, cinnamon, and applesauce make these cookies so tasty!!
- 1 cup sugar
- 3/4 cup softened butter
- 1/4 cup molasses
- 1 egg
- 1 tbsp applesauce
- 2 1/4 cup flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp nutmeg
Mix together sugar, butter, molasses, egg and applesauce. Mix remaining ingredients In a separate bowl. Combine both together and cover with plastic wrap. Refrigerate for 1 hour.
Shape into 1" balls and roll in white sugar. Place on an ungreased cookie sheet and back at 350 for 8 minutes. Cookies will puff then flatten.