Chewy Gingersnap Cookies

Soft gingerbread cookies are easy for kids to roll in sugar and bake for Christmas cookie trays and winter baking activities.

Prep Time: 20 minutes
Baking Time: 8-11 minutes
Chill Time: 1 hour
Yield: Approximately 4 dozen cookies

Ingredients

• ½ cup unsalted butter, room temperature
• 1 cup vegetable shortening
• 1 cup brown sugar, packed
• 1 cup granulated sugar, divided
• ½ cup molasses
• 2 large eggs, room temperature
• 4½ cups all-purpose flour
• 2 tablespoons ground ginger
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• ½ teaspoon salt

Directions

1. Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.
2. Mix in the molasses. Add the eggs and mix until combined.
3. In a separate bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt. Add the dry ingredients to the wet ingredients and mix until thoroughly combined. Chill dough in the refrigerator for 1 hour.
4. Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
5. Form dough into 1-inch balls. Roll each ball in the remaining ½ cup granulated sugar until coated.
6. Place cookies 2 inches apart on prepared baking sheets. Bake for 8-11 minutes or until cookies are browned and cooked through.
7. Remove from oven and cool on a wire rack before serving.

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Recipe, image and content from Kids-Cooking-Activities.com