These gingersnaps are chewy in the center and slightly crisp on the outside. Filled with warm winter spices and coated in a sparkling layer of sugar, each bite is a delightful mix of textures and flavors. These cookies are a holiday favorite we look forward to every year.
A Sweet Memory
In third grade, we had a chance to do show and tell. We searched through our stuffed animals, books, and toys but couldn’t find anything special enough to share. Then we had the perfect idea: cookies! Specifically, the best gingersnaps made from our third-grade teacher’s recipe.
Chewy Gingersnaps
Ingredients
- – 1 stick butter ½ cup
- – ¼ cup shortening
- – 1 cup sugar
- – ¼ cup molasses
- – 1 egg
- – 2 cups flour
- – ½ teaspoon salt
- – 2 teaspoons baking soda
- – 1 teaspoon cinnamon
- – 1 teaspoon cloves
- – 1 teaspoon ginger
- – ¼ teaspoon cardamom
- – Extra sugar for coating
Instructions
- In a stand mixer or with a hand mixer, cream together the butter, shortening, and sugar on medium-high speed for 1 minute until well combined.
- Add the molasses and egg, and mix on medium-high speed for another minute until well combined.
- Add the dry ingredients and mix on low speed until just combined.
- Chill the dough for at least 2 hours.
- Scoop the chilled dough into balls and roll them in sugar. Flatten them slightly.
- Bake at 375°F for 15 minutes (for cookies that are about 2.5 ounces each).