I LOVE, LOVE, LOVE gingersnap cookies! I personally prefer gingersnaps that have a little crunch on the outside and are soft and chewy on the inside. These are highly addictive (Maybe they should come with a warning label….) I always make these for my son during the holidays because he loves them just as much as I do. They hold their shape wonderfully and don’t fall apart like others I’ve tried. They are also great cookies to give as a gift, to take to a party or to hide and eat all yourself. The only thing I changed in this recipe is I used 1 stick of softened unsalted butter instead of the shortening. They came out incredible!
GINGERSNAP COOKIES (adapted from Marie @ Allrecipes)
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening ( I replaced this with 1 stick of unsalted butter, softened)
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.