Table of Contents
A classic favourite for children of all ages, Chewy Gingersnap Cookies will make you feel like you're having a sweet snack with Grandma.
What's in Chewy Gingersnap Cookies?
- unsalted butter
- vegetable shortening
- brown sugar
- granulated sugar
- molasses
- eggs
- all-purpose flour
- ground ginger
- baking soda
- ground cinnamon
- ground cloves
How about a step-by-step?
Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.
Mix in the molasses, and then add the eggs and mix to combine.
In a separate large bowl, combine the flour, baking soda, and spices.
Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.
While the dough is chilling, place top oven rack in the center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat® baking mat and set aside.
Remove dough from refrigerator and form into 1-inch balls. Roll balls of dough in remaining ½ cup granulated sugar until coated.
Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball.
Place in the pre-heated oven and bake for 8 – 11 minutes or until cookies are nicely browned and cooked through.
Remove cookies from oven and cool on wire rack before serving.
All Those Grandma Recipes
Packed with nearly 1000 tried and true “from scratch” recipes, A Cabin Full of Food will show you how to stock your pantry – and how to use what you store. No cans, boxes, or bags.
- Beausoleil, Marie (Author)
- English (Publication Language)
- 294 Pages - 06/18/2018 (Publication Date) -...
Chewy Gingersnap Cookies
- Yield: 48 cookies 1x
Description
A classic favourite for children of all ages, Chewy Gingersnap Cookies will make you feel like you're having a sweet snack with Grandma.
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1 cup vegetable shortening
- 1 cup brown sugar (packed)
- 1 cup granulated sugar (divided)
- 1/2 cup molasses
- 2 egg (room temperature)
- 4 1/2 cups flour
- 2 Tablespoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground cloves
- 1/2 teaspoon salt
Instructions
- Cream the butter, shortening, brown sugar, and 1/2 cup granulated sugar in a large mixing bowl with a hand-held mixer.
- Mix in the molasses, and then add the eggs and mix to combine.
- In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.
- While the dough is chilling, place top oven rack in the center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat® baking mat and set aside.
- Remove dough from refrigerator and form into 1-inch balls. Roll balls of dough in remaining ½ cup granulated sugar until coated.
- Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the preheated oven and bake for 8 – 11 minutes or until cookies are nicely browned and cooked through.
- Remove cookies from oven and cool on a wire rack before serving.
- Category: Dessert
- Method: Oven
- Cuisine: North American