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Chewy Ginger Snap Recipe

A perfect treat for the cold winter months!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course cookies, Dessert, sweet treat
Cuisine American
Servings 48 cookies
Calories 29 kcal

Equipment

  • 1 Large mixing Bowl
  • 1 Spatula
  • 1 2 large cookie sheets
  • 1 Parchment paper or *silpat pan liner

Ingredients
  

  • 1/2 cup Unsalted butter room temperature
  • 1 cup Vegetable shortening
  • 1 cup Brown Sugar packed
  • 1 cup Granulated sugar divided
  • 1/2 cup Molasses
  • 2 Large eggs room temperature
  • 4 1/2 cups All purpose flour
  • 2 tbsp Ground ginger
  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 tsp. Ground cloves
  • 1/2 tsp Salt

Instructions
 

  • Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.
  • Mix in the molasses, and then add the eggs and mix to combine.
  • In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.
  • While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat® baking mat and set aside.
  • Remove dough from refrigerator and form into 1-inch balls. Roll balls of dough in remaining ½ cup granulated sugar until coated.
  • Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the pre-heated oven and bake for 8 - 11 minutes or until cookies are nicely browned and cooked through.
  • Remove cookies from oven and cool on wire rack before serving. Enjoy!

Nutrition

Serving: 1cookieCalories: 29kcalCarbohydrates: 5.4gProtein: 0.4gFat: 0.7gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 35mgPotassium: 24.2mgFiber: 0.2gSugar: 1.4gCalcium: 5.4mgIron: 0.5mg
Keyword cookie, ginger, ginger snaps, molasses, sweet
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