Holiday Gingersnap Cookies
- Ready In:
- 1hr 27mins
- Ingredients:
- 14
- Serves:
-
28
ingredients
- 473.18 ml flour
- 14.78 ml ginger powder
- 9.85 ml baking soda
- 4.92 ml cinnamon
- 4.92 ml clove
- 3.69 ml salt
- 0.61 ml cayenne pepper
- 177.44 ml crystallized ginger, chopped finely
- 236.59 ml dark brown sugar, well packed
- 118.29 ml Crisco shortening, room temperature
- 59.14 ml butter, room temperature
- 1 large egg
- 59.14 ml light molasses
- sugar, for coating
directions
- Lightly butter one or two baking sheets.
- In a medium bowl, combine the first 7 dry ingredients.
- Mix in the crystallized ginger.
- With an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 4-5 minutes).
- Add in egg and molasses; beat until blended.
- Add in flour mixture and mix until just blended.
- Cover and refrigerate at least 1 hour.
- Set oven to 350 degrees.
- Place about 1/2 cup or more sugar into a bowl.
- Form dough into about 1-1/4-inch balls; roll in the sugar to coat completely.
- Place the balls onto prepared sheet/s, spacing about 2-inches apart.
- Bake for 12-14 minutes, or until cookies crack on top, but are still soft to touch.
- Cool on sheets about 1 minute.
- Carefully transfer to racks to cool.
Questions & Replies
Got a question?
Share it with the community!