The Feels and Smells of Fall
Nothing says Fall like a crisp day and the smell of Crinkly Gingersnaps. Saturday football on the radio, leaves blowing in the street. What says “Fall” to you?
Crinkly Gingersnaps’ rich brown color and delicate spiciness come from the molasses and ginger/cinnamon/clove spice combination. These are also a Christmas favorite. Since they’re so simple, you can easily stir up a batch any day to make your family or company feel loved and comforted.
These are especially yummy with my Pumpkin Dip. It makes such a pretty presentation to have a small bowl of dip surrounded by the cookies.
How Easy Are Crinkly Gingersnaps to Make?
So easy! Since they use Crisco instead of butter, they can be made immediately without having to wait for the butter to soften. It creams together nicely with the sugar, egg, and molasses, and then the dry ingredients are stirred in easily. The mixture doesn’t stick to your hands, so rolling balls is quick and simple. To coat in sugar, I put the sugar into a coffee cup, place a single ball of cookie, and swirl it around to cover the ball. Then they are just placed on a cookie sheet (parchment if desired) and baked.
Crinkly Gingersnaps
Ingredients
- 3/4 c shortening Crisco
- 1 c brown sugar
- 1/4 c molasses
- 1 egg
- 2 1/4 c flour
- 2 t baking soda
- 1/2 t salt
- 1 t ground ginger
- 1 t ground cinnamon
- 1/2 t ground cloves
- 1/4 c granulated sugar (for sanding, do not add into batter)
Instructions
- Cream together shortening, brown sugar, molasses, and egg. Add dry ingredients, mixing into molasses mixture until completely combined.
- Form small balls. Roll in granulated sugar and place 1-2 inches apart on cookie sheet. Bake at 375° about 10 minutes. Remove from pan immediately.
originally published 10/10/2014, updated 10/13/2020
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