From the Cook
From the Cook
1/3
Gingersnaps
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Instructions
1
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Preheat the oven to 350℉. Grease a cookie sheet and set aside.
2
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In a large mixing bowl, cream the shortening and sugar.
3
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Beat in the egg and molasses.
4
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In a separate bowl, sift the flour, baking soda, salt, ginger, and cinnamon.
5
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Stir the flour mixture into the shortening mixture, blending thoroughly.
6
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Shape the dough into 1-inch balls and roll in the extra sugar.
7
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Place them on the prepared cookie sheet and press with the bottom of a glass to flatten the cookies slightly.
8
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Bake at 350℉ for 12-15 minutes.
My Calorie Intake
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Tips & Tricks (5)
- Spice Bloom Magic 🌶️Toast your ground ginger and cinnamon in a dry pan for 30-60 seconds before mixing into the dough to intensify their aromatic oils and deepen the cookie's flavor profile.
- Molasses Moisture Trick 💧Lightly oil your measuring cup before adding molasses to ensure it slides out completely, preventing sticky mess and ensuring precise measurement.
- Crack-Perfect Technique 🍪Roll cookie dough balls in granulated sugar just before baking and slightly flatten them to ensure those classic cracked tops and crisp exterior.
- Chill for Control 🧊Refrigerate the dough for at least 1 hour before baking to prevent spreading and help the spices meld, resulting in more concentrated flavor and better cookie structure.
- Sugar Rolling Hack 🍬Use coarse turbinado or raw sugar for rolling to create a beautiful sparkling, crunchy exterior that adds texture and visual appeal to your gingersnaps.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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