The Best Gingersnaps
A beautiful, crackle-top cookie that is full of that addictive ginger flavor. The perfect balance of crisp and chewy - you can’t eat just one!
Ingredients
Ingredients:
- 2 cups all-purpose flour
- 1 Tbsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. cloves
- ½ tsp. nutmeg
- 2 tsp. baking soda
- ½ tsp. sea salt
- ¾ cup butter flavored shortening
- 1 cup white sugar
- 1 egg room temperature
- ¼ cup molasses
Cinnamon sugar:
- ⅓ cup white sugar
- ½ tsp. cinnamon
Instructions
Instructions:
- Preheat oven to 350° F. Line baking trays with parchment paper.
- Prepare cinnamon sugar and set aside in a small bowl.
- Whisk together flour, ginger, cinnamon, cloves, nutmeg and baking soda in a medium bowl.
- Beat shortening in a large bowl until creamy. Gradually add white sugar, then the egg and molasses. Add ⅓ of the flour mixture at a time. Blend after each addition, just until combined.
- Using a medium cookie scoop (2 Tbsp.), scoop dough and roll into 2” balls. Roll each ball in the cinnamon sugar and place 2” apart on the cookie sheet.
- Bake for 10-11 minutes until the tops are puffed and cracked. Cool cookies for 1 minute on a cookie sheet and then transfer to a wire rack to cool completely. The cookies will flatten out as they cool.
- Store in an airtight container. Best made a day ahead to enhance the flavors. They will keep for several days.
Notes
If you are making cookie trays, you can make these cookies into 1” balls instead. Then proceed with directions as written.
Try ginger infused sugar or vanilla infused sugar for a fun twist!
Tried this recipe?Let us know how it was!