Ingredients for Holiday Gingersnap Cookies
- Flour
- Ginger Powder
- ½ teaspoon baking soda
- Cinnamon
- Clove
- ¼ teaspoon salt
- Cayenne Pepper
- 1 cup finely chopped crystallized ginger
- Dark Brown Sugar
- Crisco Shortening
- ½ cup (1 stick) unsalted butter, softened
- 1 large egg
- Light Molasses
- ½ cup granulated sugar (for rolling)
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How to Make Holiday Gingersnap Cookies
- Preheat oven to 350°F (175°C). Lightly butter one or two baking sheets.
- In a medium bowl, whisk together: 1 ½ cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Stir in 1 cup finely chopped crystallized ginger.
- In a large bowl, cream together: ½ cup (1 stick) unsalted butter, softened, ½ cup packed light brown sugar, and ¼ cup vegetable shortening until light and fluffy.
- Beat in 1 large egg and 2 tablespoons molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour (or up to 3 days).
- Pour ½ cup granulated sugar into a shallow dish.
- Roll the chilled dough into 1 ¼-inch balls.
- Roll each ball in the sugar to coat completely.
- Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are set and the tops are cracked. The cookies will still be soft to the touch.
- Let the cookies cool on the baking sheets for 1 minute before carefully transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
37g
Fat
10g
Carbs
5g
