If you're looking for the perfect holiday cookie that strikes hits the mark between crunchy and gooey, look no further. My gingersnap recipe has become a beloved in my family—and even with extended family, who constantly beg me to bake a batch WHENEVER I am around. This cookie is a staple in our home, with its irresistible crisp outside and soft, warm center. Trust me, once you make them, they’ll be the first thing everyone asks for! I might be biased but i've never had a gingersnap this good. Enjoy!!
Ingredients
1 ½ Cup butter room temp
2 Cup Sugar
½ Cup Molasses
2 Eggs
4 teaspoons Soda
4 Cups Flour (spooned and leveled)
1/4 teaspoon Nutmeg
1 teaspoon Ginger
1 teaspoon Cloves
2 teaspoon Cinnamon
1 teaspoon Salt
4 teaspoon vanilla
Directions
Cream the sugar and shortening together. Then add the molasses and eggs and blend. Then Sift the dry ingredients and to creamed mixture. Then add Vanilla. Chill dough so it's not sticky. Form into balls and roll in sugar. Bake at 350 degrees for 8-10 minutes.
