Crispy Ginger Cookies

• They smell so good and they are so ginger-y!
• Their fall brownish color from the molasses
• Their rustic looks with the sugar on top!

• Large mixing bowls
• Measuring cups
• Measuring spoons
• 2 Silpat® baking mats or parchment paper
• Hand Mixer

• First you make the dough: start by creaming butter, shortening, and sugar both brown and granulated together.
• Then you mix in the molasses and add the eggs.
• In a separate bowl, combine the dry ingredients: flour, baking soda, and spices.
• Combine the wet ingredients and dry ingredients. Make sure to mix it all together well. Cover the dough with plastic wrap and chill for one hour in the refrigerator.
• When the hour is u, take the dough out of the refrigerator and form 1-inch balls. Preheat your oven to 375 °F.
• Roll the balls in sugar and place them on a baking sheet.
• Bake for up to 8-12 minutes until cookies are browned. Let them sit for a few minutes before you transfer them to a cooling rack.

Get your Christmas sweet treats at the World Market

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What type of butter should I use?

Regular unsalted butter is the best choice. Make sure it is at room temperature but not completely melted because it will not cream well with the sugars.

What is the best alternative for shortening?

You can replace shortening if you don’t like it. However, shortening gives cookies the extra flaky character that you may not get otherwise. You can replace it with regular butter or plant-based butter. You can go for coconut oil, the vegan alternative with the similar texture but with a strong coconut-y flavor. Expect different textures with each of the above alternatives.

Can I substitute molasses for another sweetener?

Yes, you can. You can use maple syrup, agave nectar or honey to name just a few. Molasses are used in this recipe for the extra brown color and the caramel taste. If you decide to go for honey or agave nectar, the cookies will have a lighter color for sure. Maple syrup may be closer to molasses for its color. You have to adjust the quantities as various sweeteners have different sugar levels.

Can I add extra spices?

You could add pieces of crystallized ginger for an extra crunch if you wish.

How long can I keep the Crispy Ginger Cookies?

You can keep them in a airtight container for up to 7 days. You can also freeze the cookies in a freezer-safe container for 3 months.

Can I make the Crispy Ginger Cookies gluten-free?

You can use gluten-free flour for the cookies however, the texture will be completely different, You may not get cookies as soft or chewy as you may want to.

How can I make the Crispy Ginger Cookies softer and chewy?

If you want them softer and chewy, bake the cookies for a few minutes less. The longer you bake the cookies, the crispier they become. So, if you keep them in the oven for less time, they will be soft and chewy!