Gingersnaps are the spice of life! Sharing my favorite cookie recipe with you today.
I baked a double-batch of gingersnaps and shipped them to JT, one of my sons. He is a second year at UVA, he went back to school a couple of weeks early to train with the track team. Hoping they will enjoy these cookies after their workouts!
Crunchy on the outside and chewy on the inside, these are absolutely the best tasting cookie that I have ever made!
- 1 1/2 cups vegetable shortening
- 2 cups sugar
- 2 eggs
- 1/2 cup dark molasses
- 4 cups all-purpose flour
- 1 T. baking soda
- 2 t. ginger
- 2 t. cinnamon
- 1 t. salt
- 2 cups Turbinado sugar
In the bowl os an electric mixer, cream the shortening and sugar until fluffy; add the eggs and molasses and blend well.
In a medium bowl, add the flour, baking soda, ginger, cinnamon, and salt; whisk to combine. Gradually add to the shortening/molasses mixture.
Cover and chill the bowl for several hours or overnight.
Preheat the oven to 350º.
Place Silpats® on cookie sheets.
Pour the Turbinado sugar in a shallow-wide bowl; set aside.
Using a cookie scoop, scoop the dough, level off, drop in the bowl of sugar, roll around to cover all sides, place on the Silpat® lined cookie sheet.
Bake for 10-12 minutes. Cookies will not brown.
Remove the cookie sheets from the oven and place on wire cooling racks. Allow the cookies to cool for about 10 minutes before removing and placing directly on the wire racks to cool completely.
After a couple of hours the cookies will firm up completely, if you can wait that long to eat them!