If you’ve been onboard with us for awhile, you’re well aware that baking isn’t really one of our “favorite things” to do. But who doesn’t bake cookies at Christmastime!?! As a young mom, Kim wanted the Norman Rockwell scene of rolling dough, cutting out cookies, and even sprinkles everywhere. So, don’t get us wrong, we like Christmas cookies! But the process…leaves a lot to be desired. These chewy gingersnaps, however, make it all worth it.
They’re just a little bit crispy on the outside, and super chewy on the inside. Our gingersnaps don’t necessarily “snap”, but that’s how we prefer them! What can we say? The steps couldn’t possibly be easier for these. Wet ingredients combine with dry ingredients, roll into a ball, toss into the oven. Voila! That’s it.
Perfectly seasonal, and tasty enough for everyone visiting your home to enjoy! These chewy gingersnaps are sure to wow.
Tess’ Favorite Chewy Gingersnaps
Ingredients
- 3/4 cup shortening
- 4 tbsp molasses
- 1 organic brown egg
- 1 cup organic sugar
- 2 cups gluten-free Cup-4-Cup flour
- 3 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp cloves
- 1 tsp salt
- extra sugar for rolling
Instructions
- Preheat oven to 350°F
- Combine the wet ingredients with the dry (the dough will be crumbly)
- Add the extra sugar for rolling to a small bowl.
- Using your hands, roll the batter into 1 1/2 inch balls and roll each ball in the sugar. Bake for 10-15 minutes until the exterior starts to crack (they will still appear soft – be careful not to overcook if you like them chewy).
- Pull out of the oven and let cool for 10 minutes. Enjoy!
