Chewy Delicious Gingersnap Cookies

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Ashley

Ashley is a soil scientist who has had a passion for plants since she was a small child. In the long summers as a child, she would garden alongside her grandmother and it was then that she realized her love for greenery. With years of great studying, Ashley had begun her post-secondary education at the University of Saskatchewan. After years of working in agriculture R&D she has decided to take on teaching gardeners using science.

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Chewy Delicious Gingersnap Cookies – Just the recipe no story

If there was one major sign Christmas is around the corner it would be baking. This article is the perfect recipe for chewy delicious gingersnap cookies.

Tips for the PERFECT cookie

There is a shocking amount of prep work that goes into making the perfect cookie. These are some tips you can use with any cookie dough to help achieve that chewy goodness.

Tip 1 – Turn down the oven. When it says 375 F on the recipe try 350 F instead

Tip 2 – Rest your dough for one hour in the fridge minimum.

Tip 3 – Have a designated baking sheet for cookies. The uneven surface of our black and metal sheets causes crisp edges and raw centers. 

Okay so now that we know the secret to how to make a chewy cookie dough let’s look at the ingredients for the gingersnap cookies. This recipe yields two dozen cookies depending on your desired cookie size. These ingredients are listed in the order you need them.

Ingredients:

• 2 cups (260 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• ⅓ cup (66 g) granulated sugar
• ½ cup (110 g) light brown sugar, packed
• ¾ cup (153 g) vegetable shortening
• 1 large egg
• ¼ cup (84 g) unsulphured molasses
• Optional: Sugar to roll the cookie dough in

 Step One: Mix All Dry Ingredients In One Bowl

• 2 cups (260 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt

Step Two: In a mixing bowl beat the following together until it is fluffy.

• ⅓ cup (66 g) granulated sugar plus
• ½ cup (110 g) light brown sugar, packed
• ¾ cup (153 g) vegetable shortening

Step Three: Beat the next ingredients into the fluffy mixture.

• 1 large egg
• ¼ cup (84 g) unsulphured molasses

Step Four: Mix the dry ingredients from the first bowl into the fluffy mixture. Only mixture until just after the dough forms.

Step Five: Cover with saran wrap and chill the dough for 2 hours or more.

Step Six: Preheat the oven to 350 F

Step Seven: Make the dough into ping pong sized balls and roll them into sugar

Step Eight: Place the sugar-coated balls 2 inches apart from each other.

Step Nine: Cook for 9 mins and remove them. The cookies may seem “uncooked” but do not worry they will firm up shortly.

Step Ten: Allow the cookies to cool on the pan for ten mins and then transfer them to a wire rack.

There you have it the perfect ginger cookies recipe! Let me know in the comments below what changes you would make to this recipe to make it that much better.