1 Dozen Sparkling Gingersnaps
I’m not much of a cookie monster. I like a chunky cowboy cookie dipped in milk every once in a while. But come Christmas, all I can think about is these soft and chewy gingersnaps. My grandmother used to make them for me, and I had gone for years without them until I met my wonderful best friend Esther. Esther is quite the baker. Her pies are to-die-for and she gets requests year ’round for her cookies too. Two Christmases in a row, she’s given me a whole bag of these cookies. I think she thinks I eat them slowly over a week or two? Not so. I sit down on the couch, turn on Jeopardy and eat the entire bag. Sorry, but it’s true. Scaling down these cookies to make only one dozen was essential for me to fit into my jeans the next day. I simply took my grandmother’s recipe and halved it.
- ¼ cup + 2 tablespoons shortening
- ½ cup sugar (plus extra for rolling)
- 1 large egg white
- 2 tablespoons molasses (not blackstrap)
- 1 cup flour
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- Preheat the oven to 350°.
- Have ready a shallow bowl filled with sugar for rolling cookies in.
- In a medium bowl, beat together the shortening and sugar until light and fluffy, about 2 minutes.
- Add the egg white and molasses and mix well.
- Dump the remaining ingredients on top and beat until just combined.
- Take large tablespoon-size chunks of dough and roll into 1” balls. You should get 12-13 cookies. Roll each cookie in sugar. Bake on an ungreased cookie sheet for about 12 minutes.
- Let cool on the baking sheet for 2 minutes before moving them to a wire rack to cool completely. The cookies will be very soft, but they will firm up as they cool.
Soft ginger cookies are one of my favorite treats of the season! And that little touch of sugar on the outside provides the perfect crispy contrast- These look perfect!
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The only kind of gingersnaps I love are the soft ones. My husband loves them too!
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i am making these! and definitely using your smaller batch size:-)
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Totally love gingersnaps!
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My husband LOVES ginger cookies, and those sound easy!!
Why not blackstrap? What is the difference?
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Hi Jolene! Good to hear from you
I don’t use blackstrap molasses in baking because it’s very, very bitter. In baked goods, it leaves this after taste that reminds me of ham. Ham flavors don’t belong in baked goods
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yes, blackstrap is VERY bitter!
I think this one would be dessert for one, cause I would finish the whole batch by myself.
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Yum! I’ve never thought of gingersnaps being soft and chewy but maybe it’s because I was never trying your grandma’s recipe! Sounds so good Christina!
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There is just something about soft ginger-molasses cookies. I could eat the whole bag, too, if it makes you feel any better!
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I justs posted about cookies today why did I not post gingersnaps? they’re so good.
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Thanks for the shout out Christina! Love those gingersnaps
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WOW – that is a sparkling cookie. Gorgous picture. I am huge fan of ginger bread cookies. Happy St. Lucia today!
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I love gingersnaps, well I love all cookies..but the ginger flavor really captures christmas!!
sweetlife
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Just finished eating a few of these and they are delicious!! Thanks for sharing all of your wonderful recipes. I’ve tried a few and look forward to trying more soon. Any good recipes for a sFmall batch of madelines? I’ve got a pan that needs some love.
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