Crispy Gingersnap Cookies Recipe
My Crispy Gingersnap Cookies are crispy on the outside, chewy on the inside, and packed with warm spices for that perfect and cozy seasonal treat.
Servings 50 small cookies
Calories 15kcal
Ingredients
- 1 cup granulated sugar
- 3/4 cup shortening or butter
- 1 large egg
- 1/4 cup molasses dark, unsulphered
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground clove
- 1/8 cup granulated sugar for rolling
Instructions
- Preheat oven to 350° F. Prepare a baking sheet by lining with parchment paper or silicone baking mat.
- Using an electric hand mixer or standing mixer, cream shortening and sugar together until light and fluffy.
- Add in egg and molasses. Beat 1-2 minutes or until it turns a light brown color.
- Add remaining ingredients to a sifter or mesh strainer and add to bowl. Using a rubber spatula, mix until dry ingredients are just combined.
- Using a small cookie scoop (1 tbsp size), scoop dough into balls. Roll each dough ball in the palm of your hands until you have smooth and even balls.
- Drop each dough ball into a small bowl of granulated sugar and jostle around until fully coated.
- Place cookie dough balls onto baking sheet silicone baking mat, lightly greased cookie sheet or parchment paper-lined cookie sheet.
- Bake 9-12 minutes or until cookies have spread and cracked. Remove from oven and let rest 5 minutes before transferring to a cooling rack.
- Serve warm or at room temperature. Store in an airtight container until ready to serve.
Video
Nutrition
Calories: 15kcal | Carbohydrates: 4g | Fat: 0.01g | Sodium: 0.04mg | Potassium: 0.1mg | Sugar: 4g | Calcium: 0.04mg | Iron: 0.002mg
