Gingersnaps
Crisp edges, soft middles, and cozy spice in every bite. Molasses, ginger, and cinnamon make these gingersnaps taste like home. Roll the dough in sugar, bake until the tops crack, and watch them disappear.
Servings 36 Cookies
Ingredients
- ¾ Cup Shortening
- 1 Cup Sugar
- 1 Egg
- ¼ Cup Molasses
- 2 Cups Flour sifted
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
- 1 Tablespoon Ginger
- 1 teaspoon Cinnamon
- Extra Sugar for rolling dough into
Instructions
- Preheat the oven to 350℉. Grease a cookie sheet and set aside.
- In a large mixing bowl, cream the shortening and sugar.
- Beat in the egg and molasses.
- In a separate bowl, sift the flour, baking soda, salt, ginger, and cinnamon.
- Stir the flour mixture into the shortening mixture, blending thoroughly.
- Shape the dough into 1-inch balls and roll in the extra sugar.
- Place them on the prepared cookie sheet and press with the bottom of a glass to flatten the cookies slightly.
- Bake at 350℉ for 12-15 minutes.
Notes
Helpful Tips
Use room temperature ingredients. Let your egg and shortening sit out for a bit so everything blends smoothly.
Use fresh spices. Ground ginger and cinnamon lose their punch over time. If yours have been in the pantry for years, it’s worth picking up fresh jars.
Test your baking soda. Old baking soda won’t give you that nice crackly top. Drop a little into vinegar; if it fizzes, you’re good.
Cool completely before storing. Otherwise, trapped steam can make them lose their snap.