Gingersnap Cookies

This month’s #BakingBloggers theme is Gingerbread. Our family has been building gingerbread houses for years. You can read all about our tradition here: Gingerbread Cookies – Our Family Tradition! Another treat I really enjoy is Gingersnap Cookies, so I chose that for this challenge. 

Gingersnap cookies are similar to gingerbread cookies in that they contain molasses, ginger and spices such as cinnamon and cloves. These gingersnaps are a little lighter on the molasses flavor and are drop cookies instead of roll and cut. I appreciate the simplicity of a drop cookie and it’s a great way to have those wonderful smells through your house for the holidays. These cookies can be eaten or turned into crumbs for a fabulous pie crust, perfect for my Pumpkin Cream Pie. 

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Gingersnap Cookies Recipes

Print Recipe

Gingersnap Cookies

Gingersnap Cookies

Course: Dessert

Servings: 2 dozen

Ingredients

• 1 cup packed brown sugar
• 3/4 cup shortening
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/4 tsp. salt
• Course sugar

Instructions

• Heat oven to 375 degrees F. Lightly grease cookie sheets with shortening or cooking spray, or line with parchment or silicone baking mats.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed until well blended. Stir in remaining ingredients except course sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip into coarse sugar. On cookie sheets, place balls about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.

Notes

Adapted from Betty Crocker

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