Chewy Gingersnap Cookies

These gingersnap cookies are soft and chewy, made with butter, molasses, shortening, sugar, and eggs, perfectly spiced with ground cinnamon and cloves. These delicious ginger cookies are perfect for the holiday or snacks for tea or coffee time.

Ingredients for this Recipe :

• 1/2 cup unsalted butter, room temperature
• 1 cup vegetable shortening
• 1 cup brown sugar, packed
• 1 cup granulated sugar, divided
• 1/2 cup molasses
• 2 large eggs, room temperature
• 4½ cup all-purpose flour
• 2 tbsp ground ginger
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1/2 tsp salt

How to Make Gingersnap Cookies :

Step One:

Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.

Step Two:

Mix in the molasses, and then add the eggs and mix to combine.

Step Three:

In a separate large bowl, combine the flour, baking soda, salt, and spices(ground ginger, ground cinnamon,ground cloves).

Step Four:

Add dry mixture to the wet mixture and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.

Step Five:

While the dough is chilling, place the top oven rack in the center position and pre-heat the oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat® baking mat and set aside.

Step Six:

Remove dough from the refrigerator and form it into 1-inch balls. Roll balls of dough in the remaining ½ cup granulated sugar until coated.

Step Seven:

Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball.

Step Eight:

Place in the preheated oven and bake for 8 – 11 minutes or until cookies are nicely browned and cooked through. Remove cookies from the oven and cool on a wire rack before serving. Enjoy!

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Chewy Gingersnap Cookies

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Dessert – American

Serves: 48

Prep Time: 20 minutes – Cooking Time: 10 minutes – Total Time: 30 minutes + 1 hour Chill

These Gingersnap cookies are soft and chewy, perfect for holiday, Try and Enjoy!

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1 cup vegetable shortening
• 1 cup brown sugar, packed
• 1 cup granulated sugar, divided
• 1/2 cup molasses
• 2 large eggs, room temperature
• 4½ cup all-purpose flour
• 2 tbsp ground ginger
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1/2 tsp salt

Instructions

1

Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.

2

Mix in the molasses, and then add the eggs and mix to combine.

3

In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.

4

While the dough is chilling, place the top oven rack in the center position and pre-heat the oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat® baking mat and set aside.

5

Remove dough from the refrigerator and form it into 1-inch balls. Roll balls of dough in the remaining ½ cup granulated sugar until coated.

6

Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the preheated oven and bake for 8 - 11 minutes or until cookies are nicely browned and cooked through.

7

Remove cookies from the oven and cool on a wire rack before serving. Enjoy!