Gingersnap Cookies. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Gingersnap Cookies are a favorite holiday cookie! This easy cookie recipe is chewy, a little spicy, sweet, and festive!

Gingersnaps should be slightly crisp at the edges with a chewy, soft center and this recipe is perfect! The Best Gingersnap Cookies ever are easy, chewy and crinkly! I added in a little freshly grated ginger giving the cookies a wonderful ginger flavor. You can have Gingersnap Cookies using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Gingersnap Cookies

It's 2 cups of and 2 tablespoons all-purpose flour.
It's 2 teaspoons of ground ginger.
You need 1 1/2 teaspoons of ground cinnamon.
Prepare 1 1/2 teaspoons of baking soda.
Prepare 1/2 teaspoon of fine salt.
It's 1/4 teaspoon of ground cloves.
Prepare 1/4 teaspoon of ground black pepper.
It's 1/8 teaspoon of cayenne pepper.
You need 12 tablespoons of unsalted butter, softened.
It's 2/3 cup of white sugar.
Prepare 1/3 cup of finely minced candied ginger.
Prepare 1/4 cup of molasses.
You need 1/2 teaspoon of vanilla extract.
You need 1 of large egg, beaten.
Prepare 1/2 of white sugar, or as needed for rolling cookies.

I made half the recipe using a whole egg therefore the batter was softer than usual and I didn t roll them in the sugar mixture simply used my cookie scoop place them on the cookie sheet and sprinkled with sugar. The cookies are loaded with ginger flavor, like gingersnaps should be. The recipe can be easily adapted for either a crisp cookie or a soft chewy cookie with slightly crispy edges. Beat in the egg and molasses until well blended.

Gingersnap Cookies instructions

Whisk flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne pepper together in a large mixing bowl.
Cream the butter and 2/3 cup sugar together in a separate bowl until smooth, for about 2 minutes. Add the candied ginger, molasses, vanilla, and egg. Whisk until well blended..
Add dry ingredients to butter/sugar mixture and mix just until the flour disappears. Cover dough in plastic wrap and refrigerate until chilled, about 1 hour.
Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Pour 1/2 cup sugar in a small shallow dish for rolling cookies..
Form dough into 1 1/2 teaspoon balls, then roll in the sugar before placing on the lined baking sheet..
Flatten the cookies to about 1/4 inch thick. (I like to cover the cookie with a small piece of parchment or plastic wrap and then flatten with the bottom of a 1/4 cup measuring cup. The plastic or paper helps keep the cookie from sticking to whatever you use to flatten it). I have also tried rolling out the dough 1/4 inch thick to cut out gingersnap people with a cookie cutter. Dough will soften up if you do this, so rechill as needed..
Sprinkle cookies with a pinch of sugar before baking in preheated oven for 10-15 minutes. (Less time for a chewier cookie, more time for a snappier cookie).
Once cookies are cooled, you can decorate with icing if desired, but they really don't need anything and are delicious on their own!.

Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Gingersnaps cookies have been popular with children for generations. Unfortunately, this generation of children have seldom tasted true gingersnap cookies. This excellent melt-in-your mouth gingersnap cookie recipe makes cookies just like grandma used to make - cookies that really snap! Remove the cookies from the oven, and cool right on the pan, or on a rack.