Here is the recipe for my favorite gingersnaps. These are old fashioned, soft and chewy, just the way I like them. They have a nice assertive spiciness.
And they are really EASY!
Preheat oven to 350 degrees
Get your stuff!
See nothing complicated here!
First combine the shortening and sugar in a mixing bowl and cream until nice and light and fluffy.
Next add the molasses, and the egg. Beat to combine.
Helpful tip: spray your measuring cup with non-stick cooking spray, like Pam, then measure out your molasses, it will slip right out!
As we do often, combine all of the dry ingredients and whisk to combine well
And add that to the shortening mixture and stir just to combine, you won’t need to beat.
Here is what you get, a nice thick dough.
Now you can go from here and form walnut sized balls, or you can chill it, chilling will make it easier to roll.
Make walnut sized balls, I use a scoop to portion, then roll it in my hand to make a smooth ball, this will make a prettier cookie with more defined cracks.
Roll in white granulated sugar, and place on an ungreased cookie sheet or one lined with parchment, leaving an inch and a half space between, so that they can spread a little.
Place cookies in a preheated oven for 8-10 minutes, or until they are starting to brown along the edges and the tops have started to crackle.
They will still be quite soft, let them sit on the pan for about 10 minutes to finish cooking and to firm up a bit. Place on cooling rack and cool completely before storing.
Here ya go!
- 3/4 cup shortening
- 1 cup light brown sugar
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves