DessertSnack

Classic Chewy Gingersnaps

Name: Classic Chewy Gingersnaps
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 12 servings
Cuisine: american
Ingredients: 0.75 cup vegetable shortening; 1 cup granulated sugar; 1 pcs large egg; 4 tbsp unsulphured molasses; 2 cup all-purpose flour; 2 tsp baking soda; 1 tsp ground ginger; 1 tsp ground cloves; 1 tsp ground cinnamon; 0.25 tsp salt; 0.25 cup granulated sugar

A classic American cookie, these gingersnaps are perfectly spiced with ginger, cloves, and cinnamon. They have a delightfully chewy texture with a crisp, crackled, sugar-coated top, making them a perfect treat for autumn and winter.

An original recipe by Forkin

Total time: 1 hr 2 min
Serves: 12
Difficulty: Easy
Per serving: 307 kcal

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

0.75 cupvegetable shortening
1 cupgranulated sugar
1 pcslarge egg
4 tbspunsulphured molasses
2 cupall-purpose flour
2 tspbaking soda
1 tspground ginger
1 tspground cloves
1 tspground cinnamon
0.25 tspsalt

coating

0.25 cupgranulated sugar

Equipment

wire rack · baking sheet · mixing bowl · parchment paper · electric mixer · whisk

The method

Step by step

1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
About 5 min
2
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cloves, ground cinnamon, and salt.
About 2 min
Cook’s note: Whisking the dry ingredients ensures the spices and leavening are evenly distributed throughout the dough.
3
In a separate large bowl, use an electric mixer to beat the vegetable shortening and the dough's granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
About 3 min
4
Add the egg and beat until well combined, then add the molasses and beat again until smooth, scraping down the sides of the bowl as needed.
About 2 min
5
Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
About 2 min
Cook’s note: Overmixing can develop the gluten in the flour, resulting in tougher cookies.
6
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
About 30 min
Cook’s note: Chilling the dough makes it less sticky and easier to roll, and also helps prevent the cookies from spreading too much while baking.
7
Place the coating sugar into a small, shallow bowl.
About 1 min
8
Scoop the chilled dough and roll it between your palms into balls about 1 inch (2.5 cm) in diameter.
About 5 min
9
Roll the top of each dough ball in the coating sugar.
About 2 min
10
Place the sugar-coated balls on the prepared baking sheets, leaving about 2 inches (5 cm) of space between them to allow for spreading.
About 2 min
11
Bake for 10-12 minutes, or until the edges are set and the tops are crackled. The centers will still look soft.
About 12 min
Cook’s note: For chewier cookies, be careful not to overbake. They will firm up as they cool.
12
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
About 5 min

Per serving

Nutrition

32%Score

Calories: 307.4kcal
Protein: 2.6g
Carbs: 41.7g
Fat: 14.9g
Fibre: 0.8g
Sugar: 26.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature.