Soft & Chewy Ginger Snap Cookie

• Produce

  • 2 tbsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 tsp Baking soda
  • 1 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 3 cups Flour
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/2 cup Shortening

• Dairy

  • 1/2 cup Butter

Found on thepinningmama.com

Ingredients

• 3 cups flour
• 2 Tbsp ground ginger
• 2 tsp baking soda
• ½ tsp cinnamon
• ½ tsp salt
• ¼ tsp nutmeg
• ½ cup butter
• ½ cup shortening
• 1 cup brown sugar
• ¼ cup molasses
• 2 eggs

Directions

• Preheat oven to 350F
• In a medium bowl mix the flour, ginger, baking soda, cinnamon, nutmeg, and salt until combined.
• In a large mixing bowl cream the butter and shortening, then add the brown sugar and molasses and beat until light and fluffy. Add in the eggs and stir to combine.
• Add the dry ingredients into the wet ingredients in thirds stirring well to combine in between each addition. Dough should hold together well, but still be soft.
• Use a ¼ cup measure to scoop the dough, then form into a ball, place cookies on baking sheet and do not flatten. Bake on middle rack for 10-12 minutes or until the edges are just crisp and the middle is set.