Description
Bake a batch of these chewy gingersnap cookies and fill your kitchen with the scent of warm spices. They’re soft, flavorful, and easy to make, even if you’re new to baking. Bonus: they hold up well in the freezer, too!
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1 cup vegetable shortening
- 1 cup brown sugar, packed
- 1 cup granulated sugar, divided
- 1/2 cup molasses
- 2 large eggs, room temperature
- 4 1/2 cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Cream the butter, shortening, brown sugar, and ½ cup of the granulated sugar in a large mixing bowl using a hand-held mixer.
- Mix in the molasses, then add the eggs and mix until combined.
- In a separate large bowl, whisk together the flour, baking soda, and spices.
- Add the dry ingredients to the wet ingredients and mix until fully incorporated. Once done, transfer the dough to the refrigerator and chill for an hour.
- While the dough chills, move the top oven rack to the center position and then, preheat the oven to 375°F. Line two large rimmed baking sheets with parchment paper or a baking mat and set aside.
- Remove the dough from the refrigerator and form into one-inch balls. Roll each ball in the remaining ½ cup of granulated sugar until fully coated.
- Place the dough balls on the prepared baking sheets, leaving about two inches between each one. Bake in the preheated oven for 8 to 11 minutes, or until the cookies are nicely browned and baked through.
- Remove the cookies from the oven and let them cool on a wire rack before serving. Enjoy!
Notes
- Use dark brown sugar instead of light if you want a richer, deeper molasses flavor. It also helps keep the cookies extra moist and chewy.
- Watch for crackly tops! The signature look of a great gingersnap is a crackled surface. You’ll know they’re baked perfectly when those little crinkles start to form as they cool.
- Category: Desserts, Snacks
