I’m totally aware that these aren’t exactly gingersnaps, because there is no snap to them.
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
1/4 cup molasses (light molasses is best, i used table molasses and it was good, but do not use blackstrap, its way too bitter.)
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. 🙂