Old Fashioned Crunchy Gingersnap Cookies
This recipe for Old-Fashioned Crunchy Gingersnap Cookies is simple and easy to make. The cookies have a strong ginger flavor and are full of dark, sweet, molasses, and warm spices including cloves and cinnamon.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 60 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/4 cup granulated sugar (divided)
- 3/4 cup vegetable shortening
- 1/2 tsp kosher salt
- 2 tsp baking soda
- 1 large egg
- 1/3 cup molasses
- 2+1/3 cup all-purpose flour
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 2 tsp ground cinnamon (divided)
Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
Add the shortening, one-cup sugar, salt, and baking soda to the bowl of an electric mixer and mix until smooth and creamy.
- 3
Add the egg, mix until well incorporated. Add the molasses, and again mix until well incorporated.
- 4
Add the flour, one teaspoon cinnamon and the rest of the spices to the dough and mix until well incorporated. Set aside.
- 5
Add one teaspoon cinnamon and 1/4 cup of sugar to a shallow bowl or pie plate and mix well.
- 6
Use a 1-inch ice-cream scoop or a spoon to make 1-inch dough balls. Drop the dough balls into the sugar-cinnamon mixture and roll around until the balls are coated.
- 7
Transfer the balls to a baking sheet which has been sprayed with non-stick cooking spray, lined with parchment paper, or a silicone baking mat. Be sure to leave 1-1/2 inches between the dough balls because they will spread.
- 8
Bake the cookies for 10-11 minutes. Remove the cookies from the oven, use a spatula and place the cookies on a wire rack to cool. Allow the cookies to cool completely before storing in an airtight container.