For me, the holidays mean basically one thing and one thing only: It’s gingersnap time. There’s almost nothing better than sitting down with a mug of hot chocolate in which to dip my gingersnaps while I watch the kids terrorize our Christmas tree.
These cookies are a (wait for it) snap to make. Enjoy!
Best Gingersnaps In The World
Crispy on the outside, soft and chewy on the inside, these gingersnaps are the best thing about the holidays.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 36 cookies
Ingredients:
- 3/4 cup shortening
- 1 cup molasses, unsulphured, old-fashioned
- 1 cup brown sugar (preferably dark)
- 1 egg
- 2 1/4 cups sifted flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Instructions:
Cream together shortening, molasses, sugar, and egg until fluffy. Sift together rest of ingredients, then stir into first mixture. With hands, shape into 1 1/2 inch balls, then roll each ball in granulated sugar. Space at least two inches apart on greased or non-stick baking sheet. Bake at 375 degrees for approximately ten minutes. Remove and let cookies sit on sheet for additional minute. Remove cookies to cooling rack.
Cream together shortening, molasses, sugar, and egg until fluffy. Sift together rest of ingredients, then stir into first mixture. With hands, shape into 1 1/2 inch balls, then roll each ball in granulated sugar. Space at least two inches apart on greased or non-stick baking sheet. Bake at 375 degrees for approximately ten minutes. Remove and let cookies sit on sheet for additional minute. Remove cookies to cooling rack.