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The Best Soft Gingersnap Cookies

by on December 30, 2011 in Cookies, Desserts December 30, 2011 CookiesDesserts
See post on lynnwise’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

36
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Description

A soft gingersnap cookie. Just the way it should be!

Ingredients

  • 1 cup White Sugar, Plus More For Rolling Cookies
  • 2 cups All-purpose Flour
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Ginger
  • ¾ cups Shortening
  • ¼ cups Molasses
  • 1 whole Egg, Slightly Beaten

Preparation

1. Mix the dry ingredients in a medium bowl. With a pastry knife or 2 forks, cut in shortening until mixture resembles coarse crumbs. Stir in molasses and egg.

2) Preheat oven to 350ºF. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on greased or parchment-lined cookie sheets. Bake 8-10 minutes. Remove from oven. Leave the cookies on the baking sheet 2-3 minutes then remove to a wire rack and cool completely.

Makes 4 dozen cookies.

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Profile photo of mommykit

mommykit on 6.21.2012

These are so soft and tender! I got lots of raves from my children and various freinds. I did accidentally triple the molasses (i’m going to need bifocals soon) and they were still scrumptious! I will make these again!

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