I feel like ‘Chewy Gingersnaps’ is kind of a misleading name. Gingersnaps are supposed to snap right? And a chewy gingersnap doesn’t snap. But, regardless of the semantics in the name, these cookies are good. Really good.
This recipe has been a favorite in my family for a long time. Sometimes I turn them into sandwich cookies with a simple vanilla frosting in the middle, but I enjoy them just as much on their own. The outer edge is a crisp and the inside has a delightful, chewy texture.
I try to avoid cooking with shortening when I can, but I’ve tried the recipe with butter in place of shortening and it just wasn’t as good. Not to say those cookies were bad, but the texture wasn’t as chewy and wonderful as it should have been. I would definitely recommend following the recipe as written and using shortening.
- 2 cups sifted flour
- 1 tbl. ground ginger
- 2 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- ¾ cup shortening
- 1 cup sugar
- 1 egg
- ¼ cup dark molasses
- ⅓ cup sugar
- dash cinnamon
- Preheat the oven to 350 degrees.
- Sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl. Whisk together, then sift an additional time and set aside.
- Use a mixer to beat the shortening until creamy, gradually add the white sugar. Mix in the egg and molasses. Slowly add the flour mixing until just combined.
- In a separate bowl, combine the sugar and cinnamon. Use a small cookie scoop (mine is about 2 tsp.) to form the cookies. Roll each ball in the cinnamon sugar mixture before placing on a cookie sheet.
- Bake for 9-10 minutes until the tops are slightly cracked. Cool the cookies on a wire rack then store in an air-tight container.
Source: All Recipes