Classic gingersnap cookies that are deliciously chewy and dusted with powdered sugar for a festive holiday look. Easy to make and no chilling needed!
‣ 2 cup all-purpose flour ‣ 2 teaspoon baking soda ‣ 1 teaspoon ground cinnamon ‣ 1 teaspoon ground cloves ‣ 1 teaspoon ground ginger ‣ 1 teaspoon salt ‣ 3/4 cup vegetable shortening ‣ 1 cup granulated sugar ‣ 1 large egg ‣ 1/4 cup molasses ‣ 1/2 cup powdered sugar, separated
In a medium bowl, whisk together all of the dry ingredients: flour, baking soda, cinnamon, cloves, ginger, and salt. Set the bowl aside for now.
MIX DRY INGREDIENTS
Using a stand mixer (or hand mixer + large bowl), whip together the shortening, granulated sugar, egg, and molasses until nice and fluffy.
CREAM THE BUTTERS, SUGAR, AND MOLASSES
Quickly mix in the dry ingredients with the wet until a firm dough forms.
MIX IN THE DRY INGREDIENTS
Use a cookie scoop to scoop up some dough, roll it in your hands, then toss the cookie ball in powdered sugar. Transfer the finished cookie dough ball to a baking sheet lined with parchment paper. Once done, bake!
FORM THE COOKIES