Description
These Old Fashioned Crunchy Gingersnap Cookies boast a perfectly crisp texture and a rich blend of warm spices including ginger, cinnamon, and cloves. Sweetened with molasses and rolled in a cinnamon-sugar coating, they make an irresistible treat ideal for holiday baking or everyday snacking.
Ingredients
Scale
Cookie Dough
- 1-1/4 cups granulated sugar (divided)
- 3/4 cup vegetable shortening
- 1/2 tsp kosher salt
- 2 tsp baking soda
- 1 large egg
- 1/3 cup molasses
- 2-1/3 cups all-purpose flour
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 2 tsp ground cinnamon (divided)
Coating
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the cookies.
- Mix Shortening and Sugar: In the bowl of an electric mixer, combine the shortening, 1 cup of granulated sugar, kosher salt, and baking soda. Mix until the mixture becomes smooth and creamy, forming the base of the dough.
- Add Wet Ingredients: Add the large egg to the mixture and beat until fully incorporated. Then, add the molasses and mix again thoroughly to combine all wet ingredients.
- Add Dry Ingredients: Incorporate the all-purpose flour, 1 teaspoon of ground cinnamon, ground ginger, and ground cloves into the dough. Mix until everything is well blended and the dough is formed. Set the dough aside.
- Prepare Coating Mixture: In a shallow bowl or pie plate, combine 1 teaspoon ground cinnamon with 1/4 cup granulated sugar. Mix well to create a cinnamon-sugar coating for the cookie dough balls.
- Form Dough Balls: Using a 1-inch ice cream scoop or spoon, shape the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until evenly coated.
- Arrange on Baking Sheet: Place the coated dough balls on a baking sheet lined with parchment paper, silicone baking mat, or sprayed with non-stick cooking spray. Space them 1-1/2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 11 minutes until the edges are crisp and the cookies have spread appropriately.
- Cool Cookies: Remove the baking sheet from the oven. Using a spatula, transfer the cookies to a wire rack and allow them to cool completely before storing in an airtight container to maintain their crunchiness.
Notes
- Ensure spacing between dough balls to prevent cookies from merging during baking.
- Using molasses adds deep flavor and chewiness; substitute with dark corn syrup if needed but flavor may vary.
- Shortening can be substituted with butter for a richer flavor but may alter texture slightly.
- Cookies are best stored in an airtight container at room temperature and consume within one week for optimal freshness.
- For a spicier kick, increase the ground ginger or add a pinch of black pepper.
