Dad’s gingersnaps are soft and chewy, loaded with spices, and as an added bonus, they’re dairy free!
My dad doesn’t eat dairy, so his dessert options are often limited. These cookies are one of his favorites, and they’re quick and easy to make.
My favorite way to eat these gingersnaps is straight from the oven when they’re warm and soft.
They’re great for dessert but they’re just as good first thing in the morning with coffee or tea. Some of my favorite Christmastime moments have been sitting in the living room with my dad in the evening with a cup of sleepytime tea.Print
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours
- Yield: 4 dozen cookies 1x
- 2 cups flour
- 2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup vegetable shortening
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 1 1/2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 cup raw sugar
- In a medium bowl, sift the flour, baking soda, and salt together. Set aside.
- In a large mixing bowl, beat the shortening and sugar until well blended. Add the egg, molasses, ginger, cinnamon, and cloves.
- Add the sifted flour mixture and mix until well blended.
- Shape the dough into a ball and wrap in plastic wrap. Refrigerate for at least 2 hours.
- Preheat the oven to 325 degrees. Place the raw sugar in a small bowl.
- Roll dough into small 1/2 inch balls and roll in the raw sugar. Bake for 11-12 minutes until sides are solid, but the middle is still soft.