The Best Gingersnap Cookies Recipe
Servings: 24 Cookies
Calories: 151kcal
It isn't Christmas without a plate of the Best Gingersnap Cookies! Get the recipe for this holiday classic cookie. It can be made gluten-free and dairy-free.
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Ingredients
- 2 cups all-purpose flour sifted
- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 1/4 cup molasses dark
- 1 tablespoon ginger ground
- 2 teaspoons baking soda
- 1 teaspoon cinnamon ground
- 1/2 teaspoon salt
- 1/3 cup cinnamon sugar
Instructions
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening and sugar into a mixing bowl and beat until creamy. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Use a cookie scoop to create 1 inch diameter dough balls. Roll them between your hands and then roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Gluten Free
- Substitute your favorite gluten free flour mix.
Vegan
- Replace the egg with your favorite egg replacer or one flax egg. Also use a dairy free margarine or shortening.
Nutrition
Calories: 151kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 144mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 10IU | Calcium: 11mg | Iron: 1mg