Chewy Gingersnap Cookies Recipe

Nothing says "the holidays are here" quite like homemade chewy gingersnap cookies.  Are they still considered gingersnaps if they are chewy?  Either way, these cookies have the perfect blend of spice and sweetness.  This recipe is a favorite of my husband's from his mom's repertoire.  We got the recipe from her, and these were easy, relatively quick to make, and so yummy!
Chewy Gingersnaps
3/4 c. shortening
1 c. brown sugar
1/4 c. molasses
1 egg
2 1/4 c. flour
2 t. baking soda
1/2 t. salt
1 t. ginger
1 t. cinnamon
1/2 t. cloves
White sugar

Preheat oven to 375 degrees.  Cream shortening, brown sugar, and molasses together.  Add the egg and mix together.  Next, add dry ingredients- flour, baking soda, salt, ginger, cinnamon, and cloves.  Form dough into cookie balls, then roll in white sugar.  I like to put the sugar in a shallow bowl for this step.  Place cookie balls on a greased cookie sheet and bake at 375 degrees for 8 minutes.  They will look a little underdone in between the cracks when you pull them out, but this is how they stay chewy.  Leave them on the cookie sheet to cool for another 5-10 minutes.

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