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–+ servings
Refrigerator Gingersnap Cookies

Slice and Bake Gingersnap Cookies

Gingersnap Slice and Bake Cookies are an easy dessert for the holidays. A bit crunchy on the outside, with a mildly soft and chewy center.
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Prep Time 20 minutes
Cook Time 8 minutes
Chill dough: 8 hours
Total Time 8 hours 28 minutes
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • Baking Sheet
  • Electric Stand or Hand Mixer
  • Parchment Paper
  • Plastic wrap
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

  • 4 ½ cups all-purpose Flour
  • 1 cup shortening
  • 1 cup sugar
  • 1/2 cup molasses
  • 3 large eggs
  • 1 Tablsespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions
 

  • Combine the sugar, shortening, molasses, and eggs in the bowl of a stand mixer and mix well.
  • Add the ginger, cinnamon, cloves, baking soda, and salt. Mix until thoroughly mixed.
  • Gradually add the flour to the bowl with the wet ingredients and mix until combined.
  • Pour the mixture out onto parchment paper. Knead and shape it until you’ve formed a large log. Your log should be 14 inches long in order to get cookies that are just under 3 inches in size.
  • Wrap the cookie dough log in plastic wrap, then wrap in parchment paper. Place the log in the refrigerator for at least 8 hours, or overnight.
  • When you are ready to bake the cookies, preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper.
  • Remove the cookie dough log from the refrigerator. The bottom may have flattened as it chilled in the refrigerator, so you can roll the log back and forth to make it more circular if you want,
  • Unwrap the log and slice it into ¼ inch slices. Place the slices on the prepared pan about one inch apart.
  • Bake the cookies 8 minutes, or until they’re golden but aren't quite finished baking.
  • Pull the cookies from the oven and let them rest on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.

Notes

  • You can divide the dough in half and make smaller logs, if you'd like smaller cookies.
  • The cookie dough logs can be frozen, sliced, and baked. If baking frozen dough, I like to drop the temperature on the oven to 350 degrees and increase the baking time.
Keyword baking, cookies, ginger, gingersnaps, molasses
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