Soft and Chewy Gingersnap Cookies infused with molasses, cinnamon, and cloves. These will make the perfect edible gift this holiday!
Prep Time 15 minutesminutes
Cook Time 11 minutesminutes
Total Time 26 minutesminutes
Servings 36
Ingredients
¾cup(153g)vegetable shortening, at room temperature
⅓cup(66g)granulated sugar
½cup(110g)light brown sugar, packed
1large egg
¼cup(84g)unsulphured molasses
2cups(260g)all-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
1tablespoonground ginger
1teaspoonground cinnamon
½teaspoonground cloves
¼teaspoonsalt
¼cup(50g)granulated sugar, for rolling
Instructions
In a large mixing bowl, beat together the shortening and sugars until fluffy and blended. Beat in the egg and molasses.
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 at least 2 hours.
Preheat the oven to 375ºF degrees. Roll the dough into 1-tablespon 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.
Cool the cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make ahead tip
The cookies will remain fresh for 1 week stored in an airtight container at room temperature.
The cookie dough can be made up to 3 days in advance. Cover tightly and store in the refrigerator. Bring to room temperature and continue the recipe instructions.
Baked cookies can be frozen for up to 3 months.
Cookie dough can be rolled into balls and frozen for up to 3 months. Roll frozen dough balls in sugar and bake as directed. You may need to add an additional minute or two to the bake time.