Chewy and Fluffy Gingersnap Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

molasses

🥗Healthier: honey

💰Cheaper: maple syrup

Honey can provide a similar sweetness with different flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

In a bowl, add 2 cups of packed brown sugar.

Add 1.5 cups of shortening to the brown sugar and cream them together.

Measure out 0.5 cups of molasses and add it to the mixture, then mix well.

Crack 2 eggs into the mixture and mix until combined.

In a separate bowl, combine 4.5 cups of all-purpose flour, 4 teaspoons of baking soda, 2 teaspoons each of ground cinnamon, ground ginger, and ground cloves, 0.25 teaspoons of nutmeg (optional), and 0.5 teaspoons of salt.

Slowly add the dry ingredients to the wet mixture until a stiff dough forms.

If the dough is too dry and crumbly, add 1 tablespoon of milk at a time until the right consistency is achieved; if too runny, add a couple tablespoons of flour at a time.

Shape the dough into 1 to 1.5 inch balls and roll them in granulated sugar.

Place the dough balls on a cookie sheet lined with parchment paper, spacing them out.

Optionally, flatten the balls with a glass for a chewier cookie or leave them as is for a thicker cookie.

Preheat the oven to 375°F (190°C).

Bake the cookies for 8 to 10 minutes until they start to crackle on top.

Remove the cookies from the oven and let them cool on the baking sheet.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens