Print Recipe

Gingersnap Crinkle Cookies

Thin and chewy sugar coated cookies with a rich molasses and ginger flavor.
Prep Time2 hrs 10 mins
Cook Time14 mins
Total Time2 hrs 24 mins
Course: Dessert
Cuisine: American
Keyword: Cookie
Servings: 20 cookies

Ingredients

  • 1/2 C unsalted butter softened
  • 1/4 C vegetable shortening
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 C molasses
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/8 tsp ground cloves
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 C all purpose flour
  • 1/2 C turbinado sugar

Instructions

  • 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.

Notes

*Chill dough between baking batches. Dough should remain fairly soft.
An original recipe from Baked by Rachel