For years, I’ve wanted to make a knockoff recipe for those ubiquitous gingersnaps you get in a box at the supermarket. You know the ones—great for crushing into crumbs for pie crust or for just popping in your mouth.
I made something even better—these gingersnaps are better than I could have ever imagined! The truth is, my family likes ginger cookies crispy, but we also love ginger cookies with a soft chewiness. Now, with this recipe, we can have both. The only difference is in the baking time.
I love the extra bite and spice of ginger, so I add both ground ginger and freshly-grated raw ginger. Go ahead and leave out the raw ginger if you want a more classic gingersnap flavor experience.
Please come say “hi” and let me know what you think of this recipe over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!
For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.
¾ cupnon-hydrogenated shortening,at room temperature
½cuppacked brown sugar
¼ cupgranulated sugar
1/3 cupblackstrap molasses
1teaspoonfinely grated fresh ginger
1teaspoonpure vanilla extract
Preheat the oven to 350º and line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, allspice and salt.
In a large bowl and using an electric mixer, beat together the shortening, brown sugar and granulated sugar until fluffy, about 2 minutes. Reduce the speed to low and beat in the egg, molasses, ginger and vanilla until combined. Mix in the flour mixture.
Place the raw sugar in a small bowl. Using a 1½-inch ice cream scoop or tablespoon, scoop out the dough and roll in the raw sugar to coat. Arrange about 2 inches apart on the prepared baking sheet and bake until crisp (but still soft in the center), about 12 minutes or until very crisp, 15 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Repeat with the remaining dough and raw sugar.