Gingersnap Molasses Chewy Cookies (Print Version)
Warm, chewy gingersnaps featuring molasses, ginger, and cinnamon with a crisp sugar top.
# Ingredients:
→ Main Ingredients
01 -
3/4 cup vegetable shortening
02 -
1 cup granulated sugar
03 -
2 tablespoons granulated sugar, for coating
04 -
1 large egg, at room temperature
05 -
1/4 cup molasses
06 -
2 cups all-purpose flour
07 -
2 teaspoons baking soda
08 -
1 1/2 teaspoons ground ginger
09 -
1 teaspoon ground cinnamon
10 -
1/2 teaspoon salt
# Steps:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a large mixing bowl, cream together the shortening and 1 cup of granulated sugar until the mixture is light and fluffy, about 5 to 7 minutes.
03 -
Add the egg and molasses to the creamed mixture and blend until fully incorporated.
04 -
In a separate bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and salt until well combined.
05 -
Gradually add the dry ingredients to the creamed mixture, mixing until a uniform dough forms.
06 -
Shape dough into balls using a level tablespoon for each. Dip one side of each ball into the reserved 2 tablespoons granulated sugar.
07 -
Place sugar-coated dough balls, sugared side up, onto greased baking sheets, allowing 2 inches of space between each.
08 -
Bake in the preheated oven for 12 to 15 minutes or until cookies are lightly browned and surface is crinkled.
09 -
Remove cookies carefully from baking sheets and transfer to wire racks to cool completely.
# Notes:
01 -
For chewier texture, avoid overbaking and allow cookies to finish setting on the wire rack.