Chewy Ginger Snaps

I love Ginger Snaps but I hate how they go hard and crispy so fast. So used all that knowledge I have on what makes a good cookie and I made up a new recipe! It is so yummy. Hope you enjoy! They are supper yummy with ice cream!


Chewy Ginger Snaps
Yield 3 dozen
Preheat oven to 345˚

Ingredients
½ cup softened butter
½ cup shortening
1 cup brown sugar (packed)
½ cup white sugar
¼ cup molasses
2 eggs
1 tsp vanilla
1 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp ground clove
2 ½ cup flour
1 tsp baking soda
1 tsp salt

Cream the butter, shortening, sugars, and molasses on medium speed until combined (if you like a cakier cookie you can incorporate more air, and cream for a little while longer). Next add the eggs, vanilla and spices, mix on medium speed until combined. Add 2 cups of flour and the baking soda and salt and mix on medium speed until combined. Slowly add the additional ½ cup flour (you may not need to add all the flour; batter should be nice and stiff but not clumpy.) Use spoon to form small 1 inch balls of dough and roll in sugar (caster sugar is better if you can find it, but regular will work just fine.) Once cookies are on the cookie sheet I take a spoon and push them down slightly, just a little. Bake at 350˚ for 9-8 minutes. You know the cookies are done when you see cracks form on the cookies, and the bottom of the cookies are slightly brown.