soft, chewy gingersnaps.

I’m totally aware that these aren’t exactly gingersnaps, because there is no snap to them.
zilch-o snap-o.
But they are super soft, delicious, chewy, and PERFECT.

This recipe from the Weekend Baker was exactly what I was looking for.
p.s. I actually didn’t like gingersnaps before I met this recipe. I made them for my mama’s birthday, tried one, and suddenly I have yet another cookie obsession. Great.

Ingredients (for 3 dozen cookies):

2 1/4 cups flour
2 tsp ginger
3/4 tsp cinnamon
1/2 tsp cloves (i skipped this)
1 tsp baking soda
1/4 tsp salt

1/2 cup soft butter
1/4 cup shortening
1 cup sugar plus approx. 2/3 cup for rolling
1 egg
1/4 cup molasses (light molasses is best, i used table molasses and it was good, but do not use blackstrap, its way too bitter.)

To Make:

1. Preheat oven to 350 and line two cookie sheets with parchment paper, or a silicon baking sheet.

2. In a large bowl, combine the flour, spices, baking soda and salt and whisk together.

3. In a seperate bowl, combine the butter, shortening and sugar. Beat with an electric mixer until smooth and well combined.
Then beat in the egg and molasses. Add in a tsp of vanilla, if that’s what floats your boat.

4. Pour in the dry ingredients, and mix with a wooden spoon until well combined.

5. Using a mini ice-cream scoop, roll the dough into nice little balls, and roll them around in a bag or bowl with the extra 2/3 cup of sugar in it, until completely coated.

6. Bake for about 13 minutes, let it cool for 5 minutes, then eat one and love them for the rest of your life. 🙂



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