Chewy Gingersnap Cookies
Nothing screams 'the holidays' like a gingersnap cookie. These are rich, full-flavored, thin and chewy - no better combo for a cookie than that. This recipe came straight from my grandma's kitchen, so I can guarantee they're legit.
What you'll need: Makes 2 dozen
1 cup white sugar, plus an extra 1/4 cup for rolling dough in
3/4 cup shortening, or plant butter
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
How to make it:
Start by creaming the shortening and sugar.
Add the egg and molasses and continue to beat.
Slowly add in the dry ingredients; mix until fully combined.
Refrigerate the dough for at least an hour. This will help the cookies to be nice and chewy. But if you skip chilling the dough, you'd have more of the 'snap', which is also amazing. So either way it's a win-win!
Preheat oven to 350° F when ready to bake.
Scoop the dough into a ball using a cookie scoop so they cook evenly. Roll the dough balls into a bowl of sugar, then place onto a baking sheet.
My grandma says not to flatten, but it's habit for me to press very lightly just to indent my fingers on the tops. It just makes the cookies spread a tad more, and I like a thinner cookie. To each their own.
Bake for 8-9 mins; up to 11 mins if you like more of a snap. Remove from baking sheet and let cool on a wire rack.
If you like, you can add a touch of frosting glaze to them to create more of a sweeter, festive look. Just mix about 1/3 cup powder sugar to 1 tsp of milk. If it's too thin, add a Tablespoon more of powder sugar. You want it to be thick, and string nicely. Then drizzle on however you like and enjoy!
Happy start to the holiday season!