Chewy Gingersnap Cookies
These chewy gingersnap cookies have a soft and chewy center and crisp edges. They have the classic flavors and are perfect for gifts, for dunking in milk or coffee.
Servings: 72 cookies
Calories: 97kcal
Equipment
" class="wprm-recipe-equipment-link" rel="nofollow">Measuring Cups and Spoons
Ingredients
- 2 cups granulated sugar
- 1 ½ cup canola oil
- 2 eggs
- ½ cup molasses
- 4 cups all-purpose flour spooned & leveled
- 4 teaspoon baking soda
- 3 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon salt
- extra granulated sugar for rolling
Instructions
- Preheat the oven to 350°F and either line a cookie sheet with parchment paper or use silicone mats.
- Cream together the oil and the granulated sugar until well combined.
- Beat in the eggs and then add in the molasses.
- In a separate bowl, combine the flour, baking soda, ginger, cinnamon, and salt together. Combine well.
- Slowly add the dry ingredients into the wet ingredients making sure each addition is blended well by using a hand mixer.
- Roll the dough into 1 inch balls. Cookie scoops are great for this.
- Add ¼ cup of granulated sugar to a plate and roll the ball of dough to cover all sides.
- Place the balls on the prepared cookie sheet 2 inches apart.
- Bake in the preheated oven for 10-12 minutes.
- Allow the cookies to cool completely before moving them to a cooling rack.
- Store in an airtight container.
Nutrition
Serving: 1cookie | Calories: 97kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 96mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 7IU | Vitamin C: 0.003mg | Calcium: 7mg | Iron: 0.5mg
