Gingersnap Cookies
These homemade Gingersnap Cookies are a must-make for the holiday baking season! They are soft and chewy and SO easy to make. Perfect for a cookie exchange!
Ingredients
- ¾ cup vegetable shortening
- ¼ cup molasses
- 1 egg, slightly beaten
- 1 cup sugar
- 2 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cloves
- 1 tsp ground ginger
- ¼ tsp salt
Instructions
- Start by preheating your oven to 350F and preparing a baking sheet by covering it with parchment paper or a silicone mat.
- In a mixing bowl, add the shortening, molasses, beaten egg, and sugar and mix by hand until combined. Next, add the rest of the ingredients and mix until the flour is fully incorporated.
- In a small bowl, add about a ⅓ cup of sugar. It doesn’t need to be exact, but enough to roll the cookie dough into. Grab a small bit of the dough and roll it into a 1-inch ball. Bake in the oven for 9 minutes, cool slightly, and then transfer to a cooling rack.