I love gingersnap cookies during the holiday seasons. The only part I do hate about them though is that they are really crunchy, and not chewy, unless you dunk them in something to drink. This ginger cookie recipes is chewy and soft on the inside with all of the great flavors of gingerbread cookies.
Ingredients:
3/4 c. vegetable shortening
1/4 c. molasses
1 c. sugar (plus more to roll in)
1 egg
2 c. flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cloves
1 tsp. ginger
1 tsp. cinnamon
*Optional, candy coating or white chocolate
Preheat the oven to 325 degrees and line a baking sheet with parchment paper. In an electric mixer, beat the shortening, molasses and sugar together until a paste forms. Add in the eggs. Slowly incorporate the dry ingredients until the dough starts to pull away from the mixing bowl slightly.
Roll the dough into one inch balls and place on a plate that has granulated sugar on it. Roll the dough in sugar and place on your prepared baking sheet around 2 inches apart. Bake for 12-15 minutes, let sit for at least one minute on the baking sheet, and then let cool fully on a wire rack.
If your plan is to make these look more colorful for a Christmas cookie plate, like mine is, you might decide to dip the cookies in some colorful melted chocolate! I melted yellow candy coating in a double boiler and dipped a small part of the cookie in it, and then sprinkled some yellow edible glitter on top!
This recipe makes around 5-5 1/2 dozen.
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