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a plate of soft gingerbread cookies next to hot cocoa
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5 from 3 votes

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
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, christmas, cookies
Servings: 16 Cookies
Calories: 271kcal

Ingredients

Instructions

  • 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.)
    creaming together sugar and shortening
  • Add the egg and molasses, then mix until well combined.
    adding eggs and molasses
  • In a separate bowl, combine the dry ingredients.
    mixing dry ingredients to a glass bowl
  • Slowly incorporate the dry mixture into the wet mixture.
    adding dry ingredients to wet ingredients
  • Stir in the chocolate chips.
    adding chocolate chips to cookie dough
  • 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.
    rolling cookie dough balls in white sugar
  • 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.

Nutrition

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