To get the memory of our last gingerbread experience out of my head, the girls and I decided to make our favorite gingersnap cookies this afternoon.
These gingersnaps have a permanent place in my Christmas cookie giveaways for the neighbors, and they’re always the first to go when I have the leftovers sitting on the counter for my family.
The girls have fun rolling the dough in the sugar before putting them on the pan, and as you can imagine the house smells amazing while they bake. While the outside of these cookies gets nice and crunchy, once you take them out of the oven they deflate a bit and create an amazing chewy cookie.
Careful, these are very addicting!
The Best Gingersnap Cookies Ever
3/4 C shortening
1 C sugar
1/4 C unsulphured dark molasses
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
2 C all purpose flour
Preheat oven to 350°.
Cream the shortening and sugar together until light and fluffy. Add the egg and beat until well mixed, then add the molasses and mix well.
Add the ginger, cinnamon, baking soda and salt and mix well, then add the flour and mix until well combined.
Using a scoop, scoop out dough and form into balls, about 1 inch around. Roll the balls of dough in sugar and then place on a baking sheet. Give them room, they will spread out while baking.
Bake in the preheated oven for 9 minutes.