Big, Soft Gingersnaps
These easy holiday cookies combine two of our favorite things, soft gingersnap cookies, and dark chocolate. Get the recipe here!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate, christmas, cookies
Servings: 16 Cookies
Calories: 271kcal
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
Cream together the shortening and sugar. (The mixture may be more crumbly than you're use to.)
Add the egg and molasses, then mix until well combined.
In a separate bowl, combine the dry ingredients.
Slowly incorporate the dry mixture into the wet mixture.
Stir in the chocolate chips.
Scoop out uniform sized balls of dough, slightly bigger than the size of a golf ball. (I like to use a cookie scoop for this.) Roll the scoop of dough into a ball.
Add some more suger to a plate or small bowl. Drop one cookie dough ball onto the sugar to coat the dough.
Place the ball onto the cookie sheet and repeat with the remaining dough.
Cook for 12-15 minutes until the tops start to crack and the edges are slightly golden.
Remove and let cool on pan for 5 minutes, then remove cookies onto a cooling rack.
Serving: 1cookie | Calories: 271kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 228mg | Potassium: 170mg | Fiber: 1g | Sugar: 20g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg