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Gingersnap Cookies

The perfect sugar coated cookies for your holiday!

Prep Time 20 minutes
Cook Time 1 hour 30 minutes

Ingredients

  • 3/4 cup crisco shortening
  • 1 cup light brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups flour
  • 2 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • sugar for coating

Instructions

  1. Combine the shortening, brown sugar, molasses and egg in a stand mixer and cream together to mix well.

  2. In a separate bowl, stir together flour, baking soda, ginger and cinnamon. Gradually add this mixture to the wet ingredients in the stand mixer until all ingredients are well combined and dough has formed.

  3. Using a cookie scoop, form dough into small balls and roll in sugar to coat. Add to a baking sheet (a dozen or so at a time) and bake in a preheated oven (at 350 F) for 10 minutes. Watch closely and remove from oven when cookies begin to crack and look almost done.

  4. Transfer cookies to a cooling rack. Once completely cooled, store in an airtight container at room temperature for 3-5 days or in the freezer for up to 3 months.