Icebox Gingersnaps
Make these easy and spice-loaded icebox gingersnaps and sink your teeth into the yummiest holiday treat.
Servings: 36 cookies
Equipment
- Baking Sheet Heavy Duty
Ingredients
- 3 eggs
- 2 Teaspoons ground cinnamon
- 1 Cup shortening
- 4½ Cups all purpose flour
- 1 Teaspoon ground cloves
- 1 Teaspoon baking soda
- 1 Cup sugar
- 1 Tablespoon ground ginger
- ½ Cup molasses
- 1 Teaspoon salt
Instructions
- Combine the sugar, molasses, shortening, and eggs in a mixing bowl or use a stand mixer to mix together.
- Combine the flour, ginger, cinnamon, clove, baking soda, and salt in another bowl and mix well.
- Now add the dry mixture to the wet ingredients and mix well until you get a doughy texture (this is easier using a stand mixer if you have one).
- Turn the mixture out onto a sheet of parchment paper and knead and shape it until you’ve made a large log that’s 14 inches long (this will be cut into 3-inch cookies).
- Wrap the log in plastic and then wrap that in parchment paper and chill the log in the refrigerator overnight or for 8 hours.
- Preheat the oven to 400°F and use parchment paper to line a baking sheet.
- Unwrap the log (it’s fine if the bottom has flattened - that’s typical for slice and bake cookie recipes).
- Now you can slice the log into ¼-inch slices and arrange them an inch apart on your prepared pan.
- Bake for about 8 minutes or until golden and almost done. You don’t want them to finish cooking while in the oven, as they will finish cooking on the baking sheet outside the oven.
- Take the cookies out of the oven and let them sit for 10 minutes on the baking sheet before serving.
Notes
Add frosting: You can add frosting to these if you like.
Remedy dough: If your dough is like sand and not coming together, you’ll need to add a bit of liquid. Start with a teaspoon of water at a time.
Use a stand mixer: Using a stand mixer will make this recipe so easy. You should be able to dump the dough out and easily shape it when using the stand mixer.
Don't roll the chilled dough: Be careful not to roll dough again after refrigeration. It's likely to break up, which will cause the cookies to crumble or break when they’re being sliced.
Remedy dough: If your dough is like sand and not coming together, you’ll need to add a bit of liquid. Start with a teaspoon of water at a time.
Use a stand mixer: Using a stand mixer will make this recipe so easy. You should be able to dump the dough out and easily shape it when using the stand mixer.
Don't roll the chilled dough: Be careful not to roll dough again after refrigeration. It's likely to break up, which will cause the cookies to crumble or break when they’re being sliced.
Nutrition
Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 103mg | Potassium: 93mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg
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