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Gingersnap Molasses Chewy Cookies

These Gingersnap Molasses Chewy Cookies are deeply spiced, soft and chewy, offering a perfect balance of sweetness and warmth, making them ideal for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 3/4 cup vegetable shortening This gives the cookies their chewy texture and adds a subtle richness.
  • 1 cup granulated sugar For sweetness, essential to balance the spices.
  • 2 tablespoons granulated sugar, for coating This gives the cookies a lovely, sparkling finish.
  • 1 large egg, at room temperature Helps in binding the ingredients together.
  • 1/4 cup molasses This is the star of the show, imparting deep flavor and color.
  • 2 cups all-purpose flour The base for our cookie dough.
  • 2 teaspoons baking soda For that perfect rise.
  • 1 1/2 teaspoons ground ginger The warm, spicy flavor that defines the cookie.
  • 1 teaspoon ground cinnamon Adds a comforting sweetness to the mix.
  • 1/2 teaspoon salt Enhances the overall flavor profile.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease your baking sheets.
  2. In a large bowl, cream together the vegetable shortening and 1 cup of granulated sugar until light and fluffy, approximately 5 to 7 minutes.
  3. Add the egg and molasses, blending until fully incorporated with no lumps.
  4. In another bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, mixing until a uniform dough forms.
  6. Shape the dough into balls, about an inch in diameter, and dip one side of each ball into the reserved granulated sugar.
  7. Place the sugar-coated balls on the baking sheets, ensuring they are about 2 inches apart.
Baking
  1. Bake for 12 to 15 minutes, until the cookies are lightly browned and crinkled on top.
  2. Once out of the oven, transfer the cookies to wire racks to cool completely.

Notes

Chill the dough for 30 minutes before baking for better flavors and handling. Experiment with spices by adding nutmeg or cloves. Use dark molasses for a richer flavor.