Ingredients for Gingersnaps Soft Chewy
- 1 cup (2 sticks) softened shortening
- ¾ cup packed brown sugar
- ½ cup molasses
- 1 large egg
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Clove
- Ground Ginger
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How to Make Gingersnaps Soft Chewy
- Cream together 1 cup (2 sticks) softened shortening and ¾ cup packed brown sugar until light and fluffy.
- Beat in ½ cup molasses and 1 large egg until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground ginger, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and sticky.
- Roll the dough into walnut-sized balls (about 1 inch in diameter).
- Roll the balls in granulated sugar to coat.
- Place the gingersnap balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake at 350°F (175°C) for 7-8 minutes, or until the edges are set and the centers are still slightly soft. Cookies will flatten as they bake.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
329g
Fat
67g
Carbs
50g
