These crispy and chewy gingersnap cookies are full of flavor and are perfect for dipping in a cold glass of milk. With a crispy outside and chewy inside these cookies make for a delicious gingersnap cookie that is simple to make.
Growing up we always knew when my mom was making gingersnaps. The smell from the ginger, cloves, and cinnamon baking in the oven would fill the house from top to bottom making our home extra cozy!
These cookies just taste and smell of fall and the winter months, but are such a classic that they are great any time of year.
Tools:
2 medium sized mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Cookie sheet
Parchment paper
How to make Crispy And Chewy Gingersnap Cookies
First, add the sugar and shortening to a medium sized bowl and mix the two ingredients together until creamy. Add the egg and continue to mix.
Then, add the molasses and mix together until well incorporated.
Next, add the dry ingredients to a medium sized mixing bowl and stir together.
Then, add the dry ingredients to the wet ingredients and keep mixing until everything is combined. The dough will be soft and slightly sticky.
Take a small amount of dough (about 1 tbs.) and roll the dough in your hands until a ball is formed. Place it on a cookie sheet lined with parchment paper. Repeat until the cookie sheet is full with the dough evenly spaced out so that the cookies have room to expand.
Next, using the bottom of a cup or I just use my fingers, gently press down the dough a little bit to help the cookies flatten out more when they bake.
Bake at 350° F for 8-10 minutes.
Once the cookies are finished baking place them on a cooling rack.
These cookies are delicious straight out of the oven, dipped in milk, or the next day.
Tips for Crispy and Chewy Gingersnap Cookies
- Allow the cookies to cool completely before storing.
- Too keep cookies crisp store in covered container.
- Gingersnaps can be stored in an airtight container for up to 7 days.
Other Recipes From the Farm
Chocolate Covered Coconut Macaroons
Crispy and Chewy Gingersnap Cookies
Equipment
- 2 medium sized mixing bowls
- Hand mixer or stand mixer
- measuring cups
- measuring spoons
- cookie sheet
- parchment paper
Ingredients
Wet Ingredients
- ¾ C shortening
- 1 C sugar
- 1 C egg
- ¼ C molasses
Dry Ingredients
- 2 C All-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- ½ tsp ground cloves
- 1¼ tsp ground ginger
- 1 tsp cinnamon
Instructions
- Preheat oven 350° F.
- In a medium sized mixing bowl cream together the shortening and sugar and then stir in the egg.
- Add the molasses and mix well.
- Combine the dry ingredients together in another medium sized mixing bowl.
- Combine the wet and dry ingredients together until everything is well incorporated.
- Roll approx. 1 Tb. of dough into a ball and place on a parchment lined baking sheet. Repeat until baking sheet is filled and cookies are evenly spaced out.
- Lightly press the ball of dough to flatten it out a bit.
- Bake at 350°F for 8-10 minutes.
- Remove the cookies from the oven and place on a cooling rack.
- Store in an air tight container for up to 7 days.
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