Ginger Snap Cookies
Ginger snap cookies are soft and chewy on the inside with a crisp exterior. The combination of ginger and cinnamon provides a sharp distinctive flavor.
Servings: 60 cookies
- 2 1/4 cups shortening
- 3 cups granulated sugar plus more for rolling
- 3/4 cup molasses
- 3 large eggs
- 5 1/2 cups all-purpose flour
- 3 Tbsp ground ginger
- 2 tsp cinnamon
- 3 1/2 tsp baking soda
- 1/2 tsp salt
Preheat oven to 350 F (180 C) and line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine shortening and granulated sugar. Add molasses and eggs and mix until combined.
In a separate bowl combine flour, ginger, cinnamon, baking soda, and salt. Add flour mixture to wet mixture and beat until combined. The dough should be soft but not be overly sticky.
Pinch off small amounts of cookie dough and roll into 1-inch diameter balls between your hands. Roll each ball in granulated sugar and place 2 inches apart on the baking sheet.
Bake until cookies are rounded and slightly cracked about 10-12 minutes. Let cookies sit on baking sheet for 5 minutes then transfer to cooling rack. They will flatten and tops will crack more while cooling.
- Instead of rolling the balls in sugar you can also roll them in cinnamon sugar.
- This recipe makes lots of cookies. Perfect for edible gifts!
- If the dough is too sticky add some flour, one Tbsp at a time.
- A cookie scoop works well to divide the dough into balls.
- Cookies will puff up in the oven and then crack while cooling down.
- If you like your gingersnaps crispy, leave them in the oven for one or two extra minutes or leave them out uncovered overnight.
- They keep for 2 weeks stored in an airtight container in a cool place (I use cookie tins)
Calories: 165kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 89mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 12IU | Calcium: 13mg | Iron: 1mg