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Gingersnap Molasses Chewy Cookies

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Delight in the warm flavors of molasses, ginger, and cinnamon with these chewy gingersnap cookies that offer a perfect blend of textures.

Ingredients

Scale
  • 3/4 cup vegetable shortening
  • 1 cup granulated sugar
  • 2 tablespoons granulated sugar, for coating
  • 1 large egg, at room temperature
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease your baking sheets.
  2. Cream together the vegetable shortening and 1 cup granulated sugar until light and fluffy, about 5 to 7 minutes.
  3. Add the egg and molasses to the mixture and blend until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, mixing until a uniform dough forms.
  6. Shape the dough into balls using a level tablespoon and dip one side into the reserved granulated sugar.
  7. Place the sugared dough balls on the greased baking sheets, leaving 2 inches of space between each.
  8. Bake for 12 to 15 minutes, or until lightly browned and crinkled.
  9. Transfer cookies to a wire rack to cool completely.

Notes

Chill the dough for about 30 minutes before baking to enhance the chewy texture.

Nutrition

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