There are several cookies that have rotated through my holiday cookie repertoire over the years…this particular cookie is one that will probably always make the list. In fact, I took some of these to a dinner gathering last night and was asked for the recipe by 3 different people. The classics are classics for a reason 😉
This recipe uses a mixture of butter and shortening which keeps the cookies from spreading too much during baking and gives them the perfect chewy texture. I usually start making Christmas cookies at the end of November and freeze until needed for holiday treat tins and get togethers. This particular cookie must also be frozen for another reason…I would eat them all if they are just on the counter…so deliciously dangerous!
Gingersnap Cookies
Yield 3 1/2 dozen
Ingredients
2 cups FLOUR
1 Tablespoon GROUND GINGER
2 teaspoons BAKING SODA
1 teaspoon GROUND CINNAMON
1/2 teaspoon SALT
6 Tablespoons BUTTER, room temperature
6 Tablespoons SHORTENING
1 cup SUGAR
1 EGG
1/4 cup MOLASSES
1/3 cup CINNAMON SUGAR*
Instructions
Preheat oven to 350 degrees.
Sift* flour, ginger, baking soda, cinnamon and salt.
Beat butter, shortening and sugar together until creamy. Add egg and molasses, mix well.
Slowly add flour mixture.
Use a small cookies scoop to form dough into balls (1 Tablespoon size), roll in cinnamon sugar.
Bake for 10 minutes.
Notes
*I measured out about 1/3 cup sugar and added about 1/8 teaspoon cinnamon.
*I don't usually sift ingredients, but it's important here to make sure the ground ginger is evenly dispersed.
