Gingersnap Crinkle Cookies
The perfect thin and chewy sugar coated gingersnap crinkle cookie, with a rich molasses and ginger flavor.
Would it be weird to discuss dry skin on a food blog? I’m sure we all experience it to some degree, so…
Love Fall. Hate Winter. But that means I should partially detest Fall with ugly W word being so close behind, right? My skin sure does. It’s like my skin knows the dry season is upon us. The moment a leaf changes color or falls from a tree, instant dry skin. Annoying. And, I know I’m not alone.
After what feels like forever, I’ve finally found a solution. It only took trying all kinds of brands and varieties of lotions, creams, oils and in a wide range of prices. Specialty items to regular drugstore shelf items. Nothing worked. Sure, quick fixes that would only cover up the problem temporarily…reapply throughout the day kind of scenerio.
Granted, this isn’t a whole body fix. So if you have all over dry skin, then you’ll still want to use a thick moisturizing lotion. Are you ready for soft hydrated hands and feet this winter? You have to try O’Keefe’s healthy feet and working hands. It’s life (or skin) changing. It’s not an instant fix but it’s so far working worlds better than anything I’ve ever tried… and that’s saying a lot. It’s non-greasy and holds in the moisture your skin so desperately needs this time of year!
And while you’re enjoying soft hands and feet again… you should most definitely be making your belly and tastebuds happy too… with these cookies!
I’ve loved gingersnap cookies (of all shapes, sizes and varieties) for-ever! My favorite store bought brand is a no-no now since it’s not considered peanut allergy friendly. And while this isn’t a recreation of that, it’s a really good flavor substitute and bonus… it has the snappy taste without the super hardcore crunch that most store bought ginger cookies offer.
These are the absolute best thin and chewy sugar coated gingersnap crinkle cookies. And providing that essential molasses and ginger flavor you crave. These gingersnap crinkle cookies are a must make!! And I guarantee they’ll disappear before your eyes, so grab one while you can!
Yield: Roughly 20 cookies
Prep Time: 5 minutes, plus chill time
Cook Time: 14 minutes
Total Time: 2 hours plus
Gingersnap Crinkle Cookies
Thin and chewy sugar coated cookies with a rich molasses and ginger flavor.
- 1/2C unsalted butter, softened
- 1/4C vegetable shortening
- 1/2C granulated sugar
- 1/2C light brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/4C molasses
- 1 tsp ginger
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 2 tsp baking soda
- 1/4 tsp salt
- 2C all purpose flour
- 1/2C turbinado sugar
- In the bowl of a stand mixer, cream together butter, shortening, brown sugar and granulated sugar. Add egg, vanilla and molasses. Scrape sides of bowl as needed. Add 1 cup of flour along with spices, salt and baking soda. Mix until just combined, followed by remaining 1 cup flour. Increase speed as needed to pull dough together. Cover and chill for minimum of 2-4 hours.
- Preheat oven to 350°F. Line a baking sheet with a silicone baking mat.
- Using a medium cookie scoop, scoop dough and shape into smooth balls. Coat in turbinado sugar. Space 8-9 cookies 2-inches apart on prepared baking sheet. Bake for 12-14 minutes. Allow cookies to rest for 1 minute on baking sheet prior to transferring to a wire rack to cool completely.
- Store in an airtight container.
*Chill dough between baking batches. Dough should remain fairly soft.
This post contains affiliate links.