Crisp and Chewy Molasses Gingersnap Cookies
These classic gingersnap cookies are crisp on the outside, chewy on the inside, and bursting with warm spices like ginger and cinnamon. A beloved family recipe that's perfect for holiday cookie jars and gatherings.
Instructions
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1
Preheat oven to 350°F. Cream the shortening and 1 cup of sugar until light and fluffy, about 5-7 minutes. Beat in the egg and molasses.
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2
In a separate bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Gradually add the dry ingredients to the creamed mixture and mix well.
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3
Shape level tablespoons of dough into balls. Dip one side of each ball into the remaining sugar and place them 2 inches apart, sugary side up, on greased baking sheets.
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4
Bake for 12-15 minutes, until lightly browned and crinkly. Remove the cookies to wire racks to cool.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
