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! Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed. You can have Gingersnap Cookies using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Gingersnap Cookies

Prepare 160 grams of Butter.
You need 2 tbsp of Vegetable oil.
You need 120 grams of Brown sugar.
It's 80 grams of Granulated sugar.
It's 80 ml of Black treacle (molasses).
You need 1 of Egg.
You need 1 dash of Vanilla extract.
It's 300 grams of Plain flour.
It's 1/2 of teapooon Baking soda.
You need 1/4 tsp of Salt.
Prepare 1 tsp of Cinnamon.
It's 1 tbsp of Powdered dried ginger.
It's 1 dash of Powdered nutmeg.
You need 1 dash of Powdered clove.
You need 1 of as required Granulated brown sugar.

The great thing about these cookies is they retain their chewy texture for several days so they perfect for giving away as holiday gifts. The outer appearance of today's chewy gingersnap cookies reminds me a lot of crackle cookies. The cookies will puff up then begin to spread which results in a crackly top. The cookies are loaded with ginger flavor, like gingersnaps should be.

Gingersnap Cookies step by step

Combine and sift the dry ingredients: plain flour, baking soda, salt, powdered cinnamon, nutmeg and clove..
Soften the butter at room temperature and put in a bowl with vegetable oil and sugar. Beat until pale..
Stir in the black treacle, eggs, and vanilla extract..
Add the dry ingredients from Step 1 in 2-3 batches to the mixture from Step 3..
After mixing, bring the mixture together as a dough and chill in the fridge for several hours..
Spoon 1 tablespoon of the mixture and shape into a ball. Roll the balls in the granulated brown sugar..
Arrange the balls at intervals on a baking sheet lined with baking parchment. Press each ball with a flat-bottomed cup to flatten just slightly..
Bake for 11-13 minutes in an oven pre-heated to 180˚C..

The recipe can be easily adapted for either a crisp cookie or a soft chewy cookie with slightly crispy edges. I added in a little freshly grated ginger giving the cookies a wonderful ginger flavor. 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. Gingersnaps cookies have been popular with children for generations. Unfortunately, this generation of children have seldom tasted true gingersnap cookies.