1 hr 27 mins
1 hr 15 mins
These may be made up to five days ahead and stored in an airtight container. I purchase my crystallized ginger in a bulk spice store, but any major grocery store such as Safeway should sell it. Plan ahead the dough needs to chill for a minumum of 1 hour. These cookies are really good!
My Private Note
Units: US | Metric
- 2 cups flour
- 3 teaspoons ginger powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3/4 cup crystallized ginger, chopped finely
- 1 cup dark brown sugar, well packed
- 1/2 cup Crisco shortening, room temperature
- 1/4 cup butter, room temperature
- 1 large egg
- 1/4 cup light molasses
- sugar, for coating
- 1Lightly butter one or two baking sheets.
- 2In a medium bowl, combine the first 7 dry ingredients.
- 3Mix in the crystallized ginger.
- 4With an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 4-5 minutes).
- 5Add in egg and molasses; beat until blended.
- 6Add in flour mixture and mix until just blended.
- 7Cover and refrigerate at least 1 hour.
- 8Set oven to 350 degrees.
- 9Place about 1/2 cup or more sugar into a bowl.
- 10Form dough into about 1-1/4-inch balls; roll in the sugar to coat completely.
- 11Place the balls onto prepared sheet/s, spacing about 2-inches apart.
- 12Bake for 12-14 minutes, or until cookies crack on top, but are still soft to touch.
- 13Cool on sheets about 1 minute.
- 14Carefully transfer to racks to cool.
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Nutritional Facts for Holiday Gingersnap Cookies
Serving Size: 1 (26 g)
Servings Per Recipe: 28
- Amount Per Serving
- % Daily Value
- Calories 121.5
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 2.0 g
- Cholesterol 11.9 mg
- Sodium 170.9 mg
- Total Carbohydrate 16.9 g
- Dietary Fiber 0.3 g
- Sugars 9.2 g
- Protein 1.1 g
The following items or measurements are not included: