Description
These Old Fashioned Crunchy Gingersnap Cookies are perfectly spiced, crunchy on the outside with a tender interior. Coated in a cinnamon sugar mixture, they offer a delightful ginger flavor with hints of cloves and cinnamon, making them a classic treat for any occasion.
Ingredients
Scale
Dough Ingredients
- 1-1/4 cups granulated sugar (divided)
- 3/4 cup vegetable shortening
- 1/2 tsp kosher salt
- 2 tsp baking soda
- 1 large egg
- 1/3 cup molasses
- 2-1/3 cups all-purpose flour
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 2 tsp ground cinnamon (divided)
Coating
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the cookies.
- Cream Mixture: In the bowl of an electric mixer, combine the vegetable shortening, 1 cup of granulated sugar, kosher salt, and baking soda. Mix until the mixture is smooth and creamy.
- Add Wet Ingredients: Add the large egg to the mixture and blend until fully incorporated. Then add the molasses and mix again until well combined.
- Incorporate Dry Ingredients: Add the all-purpose flour, 1 teaspoon of cinnamon, ground ginger, and ground cloves to the dough. Mix until the dough is well combined and set aside.
- Prepare Coating: In a shallow bowl or pie plate, mix 1 teaspoon cinnamon with 1/4 cup sugar to create the coating mixture.
- Form Dough Balls: Using a 1-inch ice cream scoop or spoon, shape the dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until well coated.
- Arrange on Baking Sheet: Place the coated dough balls on a baking sheet lined with parchment paper, a silicone mat, or sprayed with non-stick cooking spray. Leave about 1-1/2 inches of space between each dough ball to allow for spreading during baking.
- Bake: Bake the cookies for 10 to 11 minutes until they spread and become crunchy.
- Cool: Remove the cookies from the oven and use a spatula to transfer them to a wire rack. Allow them to cool completely before storing to maintain their crunchiness.
Notes
- Ensure spacing between dough balls on the baking sheet to allow for proper spreading.
- Use molasses for authentic gingersnap flavor; dark or robust molasses will deepen the taste.
- Cooling completely before storing maintains cookie crunchiness.
- Shortening helps achieve the classic crunchy texture, but butter can be substituted for a different flavor and texture.
