Double Gingersnap Cookies
Created by KittenCal on November 7, 2014
- Servings: 28-30
- Prep Time: 10m
- Cook Time: 8-10m
- Recipe #15694
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons ginger powder
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3/4 teaspoon salt
- 1/8 cayenne pepper (or a small pinch)
- 3/4 cup crystallized ginger (chopped finely)
- 1 1/2 cups dark brown sugar (well packed)
- 1/2 cup shortening (Crisco shortening at room temperature)
- 1/4 cup butter (room temperature)
- 1 large egg
- 1/4 cup light molasses
- Sugar, for coating
How to Make
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Step 1: Lightly butter one or two baking sheets.
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Step 2: In a medium bowl, combine the first 7 dry ingredients. Mix in the crystallized ginger.
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Step 3: With an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 2 minutes).
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Step 4: Add in egg and molasses; beat until blended.
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Step 5: Add in flour mixture and mix until just blended.
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Step 6: Cover and refrigerate at least 1 hour.
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Step 7: Preheat oven to 350 degrees F. Set oven rack to second-lowest position.
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Step 8: Place about 1/2 cup or more sugar into a bowl.
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Step 9: Form dough into about 1 1/4-inch balls; roll in the sugar to coat completely.
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Step 10: Place the balls onto prepared sheet, spacing about 2-inches apart.
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Step 11: Bake for 8-10 minutes, or until cookies crack on top, but are still soft to touch.
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Step 12: Cool on sheets about 1 minute. Carefully transfer to racks to cool.
Nutritional Facts
- Serving Size: 1 (34.2 g)
- Calories 137.2
- Total Fat - 5.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 11.8 mg
- Sodium - 171.5 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 0.4 g
- Sugars - 13 g
- Protein - 1.3 g
- Calcium - 11.1 mg
- Iron - 0.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg