My Favorite (Easy) Gingersnap Recipe

Since I am the queen of baking, it only seems right to share one of my all time favorite cookie recipes with you guys for the holidays. I love baking for friends and family, there’s nothing quite like filling people with sugary goodness.

One of my go to recipes for Christmas cheer is actually from my Betty Crocker Cookbook that my grandma got me when I was young. If you’re ever looking for a great gift or want an epic cookbook for yourself, I highly recommend picking one up! It’s a classic.

So snap snap, let’s get to it and make some Gingersnaps!

Ingredients
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt

Directions
1. Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
2. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Until well blended. Stir in remaining ingredients except granulated sugar.
3. Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
4. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.

What’s your favorite holiday cookie recipe? I love a good cookie exchange!