Gingersnaps
Ginger is my favorite spice, and not just because I’m a redhead! I suppose it seems natural that I would enjoy baking with this spice as it’s such a big staple in Asian cuisine.
Beware: these gingersnaps are addictive! They’re nice and crisp and full of flavor. If you don’t like crisp gingersnaps, you can substitute butter for the vegetable shortening for a soft cookie.
Gingersnaps
These are an easy to make, festive holiday cookie!
Servings: 5 dozen
Ingredients
- ¾ cup vegetable shortening
- 1 cup granulated sugar
- ½ tsp salt
- 2 tsp baking soda
- 1 large egg
- ⅓ cup molasses (113g)
- 2⅓ cups all-purpose flour
- 2½ tsp ground ginger
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cardamom
- ¼ tsp allspice
- 1 pinch black pepper
Coating
- ¼ cup sugar
Instructions
- Preheat oven to 375°F. Prepare two baking sheets with nonstick spray, parchment paper, or silicon mats.
- Beat together the shortening, sugar, salt, and baking soda.
- Beat in the egg, then the molasses until incorporated.
- Whisk the flour and spices together, then add to the wet ingredients, beating until smooth The dough will be somewhat stiff.
- Use a teaspoon or a small cookie scoop to make 1-inch balls of dough.
- Roll the balls in the sugar to coat, then transfer them to the baking sheets, leaving at least 1½ inch between them as the cookies will spread as they bake.
- Bake at 375°F for 11 minutes for cookies with crisp edges and a chewier center, or 13 minutes for cookies that are crispy all the way through.
- Cool on a wire rack, then store in an airtight container at room temperature for up to a week (if they last that long!).
Notes
You can substitute butter for vegetable shortening, but the gingersnaps will be soft instead of crispy.
