Easy Gingersnap Cookies

 

Discover the Ultimate Gingersnap Cookie Recipe! 

Looking for the perfect gingersnap cookie? Look no further! Our recipe uses molasses and ground ginger to achieve that ideal balance between sweet and spicy. Baked to a light, crispy brown, these cookies boast a delightful texture that is sure to satisfy. Plus, their soft and chewy consistency is reminiscent of the classic cookies your mom used to make.

Get ready to spice up your holiday season with the ultimate crowd-pleaser: Gingersnap Cookies! This recipe is the perfect combo of chewy, sweet, and spicy, making it a top-tier treat that'll leave your taste buds dazzled. These cookies are designed to be crispy on the edges while still keeping a soft and chewy center, so every bite is a textural adventure. Plus, with this recipe, baking them is a breeze.

💙What's in a Gingersnap Cookie?

The Basics:

Wet Ingredients

Shortening

Egg - large

Molasses - this gives your cookies that special flavor

Sugar

Dry Ingredients

Baking soda - This gives your cookies a bit of rise in the oven

All-purpose flour

Spices - key ingredients in Gingersnap cookies

Cinnamon

Clove

Ground ginger

Salt

Cinnamon sugar

💙How to make Gingersnap Cookies

• Wet ingredients: Cream shortening with sugar, then add egg & molasses.

• Mix dry ingredients together in a bowl, gradually add to the wet ingredients, and mix well.

• Chill the dough for 15-30 minutes.

• Scoop tablespoonfuls of dough into balls (1 tbsp cookie scoop).  Dip one side into cinnamon sugar; place 2 in. apart, sugary side up, on greased baking sheets(or parchment-lined baking sheets do not require greasing).

Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool, and to let cookie firm up.

💙Storing Cookies

• Most homemade cookies will maintain their taste and texture for up to 3 days. To prevent cookies from becoming stale, cover them with plastic wrap, or keep them in an airtight container.

• To freeze cookies you've already baked, place the completely cooled treats in a single layer on a sheet pan or something else large and flat and freeze. Once the individual cookies are completely frozen, you can store them in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper.

• Freezing cookie dough:  if you want to store the dough for longer, we recommend freezing the portioned dough balls just before you roll the dough in sugar. Simply scoop into balls and place on a parchment-lined sheet tray and freeze until solid. Place frozen balls into an airtight container or storage bag, good for up to 3 months.

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