Chewy Ginger Snap Cookies

Soft and chewy ginger snap cookies infused with molasses, cinnamon, and cloves.

Soft and chewy ginger snap cookies infused with molasses, cinnamon, and cloves.

Chewy Ginger Snap Cookies

Ginger snaps are one of my favorite cookies to make around the holidays. Every year I whip up a batch and ship them off to family. You really can’t go wrong with a ginger cookie.

Except this year, everything went way wrong. I’ve made these cookies over and over again with no issues. However, this time I had failure after failure and had to troubleshoot the problem.

One thing I took into consideration was the oven. No oven is exactly the same. But it’s not like I have a backup oven to use in situations like this. So on to the next factor.

Soft and chewy ginger snap cookies infused with molasses, cinnamon, and cloves.

Butter. I have always, my entire baking life, used Land O’Lakes sweet cream butter. It has never failed me. However, lately, I’ve been buying off-brand butter in bulk at my local supplier.

This particular butter is so greasy that the paper is slick on the outside. And my cookies spread out paper thin, no matter how cold the dough is.

I didn’t want to go back to the store and buy more butter while I have a fridge drawer full of it. I ended up substituting the butter for shortening.

I’ve never baked with shortening. I don’t even use it in my pie crust. The thick, goopy blob of fat seriously turns my stomach.

But desperate times call for desperate measures.

Soft and chewy ginger snap cookies infused with molasses, cinnamon, and cloves.

And it was life changing!

These cookies turned out perfect. They were soft, chewy, and thick with the classic crinkly tops. I may never look back to butter again. Haha. Just kidding!

No, but seriously. I want to experiment more with shortening. The structure and texture it gave to these cookies is phenomenal.

These are the best cookies to have graced my kitchen and now your screen.

Have you ever experienced different results with different brands of the same product? I’d love to hear about it!

Soft and chewy ginger snap cookies infused with molasses, cinnamon, and cloves.

Tools needed to make this recipe

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Soft and chewy ginger snap cookies infused with molasses, cinnamon, and cloves.
5 from 3 votes
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Chewy Ginger Snap Cookies

Soft and chewy ginger snap cookies infused with molasses, cinnamon, and cloves.

Course Dessert
Prep Time 2 hours 15 minutes
Cook Time 11 minutes
Total Time 2 hours 26 minutes
Yields 36
Calories 79 kcal
Author Jen Sobjack

Ingredients

  • 3/4 cup vegetable shortening
  • 1/3 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large eggs
  • 1/4 cup unsulfered molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar for rolling

Instructions

  1. In a large mixing bowl, beat together the shortening and sugars until fluffy and blended. Beat in the egg and molasses.

  2. In a separate bowl, combine all of the dry ingredients. Stir with a whisk. Slowly stir the dry mixture into the molasses mixture just until dough forms. Cover and chill the dough for 2 hours.

  3. Preheat the oven to 375ºF degrees. Roll the dough into 1 Tbs sized balls, rolls the balls into the remaining sugar, and place them 2 inches apart on a parchment-lined baking sheet. Bake 9-11 minutes.

  4. Cool the cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes

This recipe yields 3 dozen cookies.

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Soft and chewy ginger snap cookies infused with molasses, cinnamon, and cloves.

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