Chewy Ginger Cookies
I love the taste of a warm gingersnap cookie, but chewy cookies are my favorite. This cookie has all the flavor of a gingersnap, but a chewy texture.
Ingredients
- 1/2 cup butter, at room temperature
- 1/4 cup shortening
- 1 cup brown sugar
- 1/4 cup molasses
- 1 egg, beaten
- 2 1/2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- granulated sugar for decorating
Instructions
- In a large mixing bowl, cream the shortening, butter and brown sugar until fluffy. Add molasses and egg, mixing until combined.
- In a medium bowl, whisk the flour, soda, salt and spices. Gradually add to butter mixture until combined.
- Cover and chill dough for 1 hour in refrigerator
- Preheat oven to 325 degrees.
- Roll dough into inch balls and roll in granulated sugar.
- Bake for 8-10 minutes until set. Let cool one minute before removing from pan to cool on wire racks.
Notes
- The original recipe calls for all shortening (3/4 cup). I prefer using a bit of shortening and butter, but they will be a bit flatter. Shortening will yield a taller cookie.