Quick and easy homemade gingersnap cookies with warm spices and molasses taste like the holidays. Give as a gift or take to a cookie exchange.
- Serves: 18 persons
- ¾cup shortening (or softened butter)
- ¼cup granulated sugar (plus more for rolling)
- 4tablespoons molasses
- 2cups all-purpose flour
- 2teaspoons baking soda
- 1teaspoon ground cinnamon
- 1teaspoon ground cloves
- 1teaspoon ground ginger
- 1teaspoon ground nutmeg
Step 1Gather the ingredients.
Step 2Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Step 3Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Step 4Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Step 5Stir the flour mixture into the molasses mixture.
Step 6Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Step 7Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Step 8Cool on a wire rack.
Step 9Store in an airtight container.