Crispy and Chewy Gingersnap Cookies
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.
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.