Recipes and Cooking Gingersnaps 4.0 (34) Add your rating & review Crisp on the edges and slightly chewy on the inside, these snappy ginger-flavor cookies are a favorite any time of the year. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Chill Time: 2 hrs Bake Time: 10 mins Total Time: 2 hrs 45 mins Yield: 50 cookies Ingredients ½ cup oleo (80 percent vegetable oil margarine) or butter, softened ¼ cup shortening ¾ cup granulated sugar ½ cup packed brown sugar 1 teaspoon baking soda 2 teaspoon ground cinnamon 2 teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon salt 1 egg ⅓ cup mild-flavor molasses 2 cup all-purpose flour ¼ cup coarse white, granulated, or colored sugar Directions In a large bowl, combine oleo and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 2 hours or until dough is easy to handle. Preheat oven to 350 degrees F. Place the 1/4 cup coarse sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven about 10 minutes or until tops are crackled and edges are firm. Transfer cookies to a wire rack; let cool. Makes about 50 cookies. Tips Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print