Gingersnap Crinkle Cookies

• Vegetarian

• Produce

  • 1 tsp Ginger

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 cup All-purpose flour
  • 2 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 cup Turbinado sugar
  • 1/2 tsp Vanilla extract
  • 1/4 cup Vegetable shortening

• Dairy

  • 1/2 cup Butter, unsalted

Found on bakedbyrachel.com

Description

Ingredients

• 1/2C unsalted butter, softened
• 1/4C vegetable shortening
• 1/2C granulated sugar
• 1/2C light brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/4C molasses
• 1 tsp ginger
• 1 tsp cinnamon
• 1/8 tsp ground cloves
• 2 tsp baking soda
• 1/4 tsp salt
• 2C all purpose flour
• 1/2C turbinado sugar

Directions

• In the bowl of a stand mixer, cream together butter, shortening, brown sugar and granulated sugar. Add egg, vanilla and molasses. Scrape sides of bowl as needed. Add 1 cup of flour along with spices, salt and baking soda. Mix until just combined, followed by remaining 1 cup flour. Increase speed as needed to pull dough together. Cover and chill for minimum of 2-4 hours. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat. Using a medium cookie scoop, scoop dough and shape into smooth balls. Coat in turbinado sugar. Space 8-9 cookies 2-inches apart on prepared baking sheet. Bake for 12-14 minutes. Allow cookies to rest for 1 minute on baking sheet prior to transferring to a wire rack to cool completely. Store in an airtight container.