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Sparkling Gingersnaps for Two

by on December 8, 2010 in Cookies, Desserts December 8, 2010 CookiesDesserts
See post on DessertForTwo’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

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Level: Easy

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Description

This recipe makes 1 dozen soft and chewy gingersnap cookies.

Ingredients

  • ¼ cups Plus 2 Tablespoons Shortening
  • ½ cups Sugar (plus Extra For Rolling)
  • 1 whole Large Egg White
  • 2 Tablespoons Molasses (not Blackstrap)
  • 1 cup Flour
  • ½ teaspoons Cinnamon
  • ½ teaspoons Ground Ginger
  • 1 teaspoon Baking Soda

Preparation

Preheat the oven to 350°. Have ready a shallow bowl filled with some sugar for rolling cookies in. In a medium bowl, beat together the shortening and sugar until light and fluffy, about 2 minutes. Add the egg white and molasses and mix well. Dump the remaining ingredients on top and beat until just combined. Take large tablespoon-sized chunks of dough and roll into 1” balls. You should get 12-13 cookies. Roll each cookie in sugar. Bake on an ungreased cookie sheet for about 12 minutes. Let cool on the baking sheet for 2 minutes before moving them to a wire rack to cool completely. The cookies will be very soft, but they will firm up as they cool.

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Profile photo of pettcl

pettcl on 2.24.2015

The best gingersnaps ever. I’ve made them about three times and given these as a gift twice. Perfect!

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