Ah, Ginger Snaps… the classic little round cookies just made for dunking in milk or in gingerbread lattes…or just about anything! This recipe creates a super soft and chewy cookies, spiced with the warm winter spices, essentially the perfect ginger cookie.
Classic gingerbread is dessert that has a spicy tingle to it be it in the form of cake, muffins, or these sweet gingerbread cookies! The flavor of molasses, and that beautiful golden color is hard to resist!
Gingersnaps are just a variation on old fashioned gingerbread! But gingerbread is soft sweet bread, almost like a cake, while ginger snaps are a cookie! While the name implies ‘snap’ these cookies should be soft and chewy. Ginger snaps contain molasses for flavor and it makes them soft, powdered ginger and other warm spices.
Ingredients
2 cups flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
¾ cup shortening
1 cup white sugar plus extra for rolling
1 egg
¼ cup molasses
Instructions
Preheat oven to 350°F.
Cream shortening, sugar, and egg until fluffy. Add molasses and mix well.
Add remaining ingredients into a separate bowl and whisk well to combine. Add dry mixture to sugar mixture a little at a time until combined.
Divide dough into 18 pieces, roll each into a ball and roll in sugar.
Place cookies on an ungreased pan and bake 11-13 minutes
Recipe Notes
Makes 18 cookies