Chewy gingersnaps. Is that a contradiction in terms? I hope not, because there is nothing contradictory in the slightest about these cookies. Thanks for this recipe are owed to my friend Christina, who shared it with me many years ago. Since then, I’ve made only the slightest adaptations, and the current version is an absolute holiday “must have” around my house. In fact, my husband cites these as his second-favorite cookie (after classic chocolate chip) which is the highest testament to their excellence, when you consider that he is an extreme skeptic of any dessert without chocolate!
Personally my favorite thing about these cookies is the soft, chewy texture. I love the flavor of gingersnaps and ginger cookies in general, but am not always wild about the crunch. (This has pretty much always been the case… I mean, I can remember begging my mom for Soft Batch cookies when I was kid. Glad those days are in my past!) These come out perfectly soft, and are one of my favorite treats to pair with a mug of tea. As an extra bonus, they are simple, sturdy, and travel well, making them a good choice to share or ship to family and friends. I hope you and yours try them and enjoy them as much as we do!
Chewy Ginger Molasses Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup granulated sugar - plus more for rolling
- 1 large egg
- 1/4 cup molasses
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- Beat shortening and 1 cup sugar with an electric mixer on medium-high speed until fluffy. Add the egg and molasses, and beat again until well-combined. Add flour mixture, and mix on low speed just until incorporated.
- Scoop the dough into balls about 1-inch in diameter, and roll each gently between your palms to smooth it out. Place a small amount of sugar in a small, shallow dish. Roll each ball in the sugar before placing on the baking sheets.
- Bake for 10-12 minutes, then allow to cool on the sheets for about 10 minutes before removing to wire racks.
- You can sub room temperature butter for all or part of the shortening, but I like to use at least 1/4 cup of shortening because it helps the cookies hold their shape.
- If you want flatter, thinner cookies, just press the dough balls down slightly with a drinking glass before baking.
- Cookies will keep well at room temperature for about 4 days. The dough balls can be frozen, as well. Bake them straight from frozen just as directed, adding just 1-2 minutes to the bake time.
Source: Adapted from a family friend0