Soft Gingersnap Cookies

I don’t know if it’s the snow on the ground, the cold temperatures or Target having the cutest holiday items in the entire world in their stores right now, but I am super excited for Christmas this year. I’ve been doing my best not to put on the Christmas tunes, put up my Christmas tree, and watch my favourite Christmas movies like Elf and Home Alone. After all, it’s still only November. I’ve always been a firm traditionalist and start these activities no earlier than December 1. I may have to break my rules this year – starting with featuring my first holiday baking item – these delicious Gingersnap Cookies!

Claudia came over this week to teach me how to make more of her holiday baking family favourites. These Gingersnap Cookies were high on her list to share with me. She actually adapted the recipe from her coworker (Linda), as they were a total hit at their workplace not too long ago. When I told Claudia that I wasn’t a huge Gingersnap cookie fan, she reassured me that these cookies would be worthy of my daily caloric intake. I have to admit Claudia was right (but really, when isn’t she?). These, my friends, are the perfect combination of all my Gingersnap Cookie wishes – chewy, soft, and not too heavy on the ginger or molasses flavour. I highly recommend these delicious beauties for your holiday baking line up.

You will need:

1 cup white sugar, plus 1/2 cup more for rolling dough in.
3/4 cup shortening
1 egg
1/4 cup molasses
2 cups flour
1 tbsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt

Using an electric mixer, mix together white sugar, shortening, egg and molasses.

While your wet ingredients are mixing, sift together your flour, ginger, baking soda, cinnamon and salt.

With your mixer on low, start to combine the dry ingredients with your wet ingredients.

Beat dough until just combined. Should look like so.

Roll cookie dough into small balls.

Roll each cookie dough ball in your 1/2 cup of white sugar.

Place all your sugared cookie dough balls onto a baking sheet lined with parchment paper or a baking mat.

It is important not to flatten the cookie dough balls. As they bake, they will flatten naturally.

Bake in a 350 degree fahrenheit oven for approximately 12 minutes – or until the edges are slightly browned.

Your cookies should still be a little giggly in the middle.

As they cool, they will solidify and be the perfectly chewy and soft.

Sweet with the perfect amount of ginger spice flavour.

I’m 100% confident Santa Claus would love a plate of these on Christmas Eve.

Don’t forget the milk.

That’s the best part.

I swear these cookies are even better dunked in a cold glass of milk.

Cookie down!

Enjoy!