Total Time
12mins
Prep 0 mins
Cook 12 mins

This is a very easy Gingersnap Cookie Recipe. I hope you enjoy it.

Ingredients Nutrition

Directions

  1. Place the flour, baking soda, ginger, cinnamon and salt in a bowl.
  2. Mix together with a fork.
  3. Beat the cup of sugar with the canola oil for about two minutes, or until the mixture is uniform and pale in color.
  4. Mix in the egg and molasses. Beat thoroughly.
  5. Continue to stir while adding the flour mixture 1/4 cup at a time.
  6. For each cookie, roll 2 teaspoons of dough into a ball.
  7. Then roll the ball in sugar.
  8. Place the balls of dough on parchment-lined baking sheets, two inches apart.
  9. Bake at 350 degrees for about 12 minutes, until the cookies are just barely starting to brown around the edges and they are cracked on top. About 12 minutes.
  10. Cool on a wire rack.
Most Helpful

1 5

Didn't have much of a ginger flavor

2 5

I helped my wife make these for a fundraiser we were having. The first set of cookies needed something else done with them to make them sellable. I chopped up some crystalized ginger and added to the mix with a few dashes of allspice and a squeeze of fresh ginger root. That did make a big difference but I doubt we will try this recipe again.

1 5

I made these yesterday for a church potluck and everyone who took a cookie ate a bite and tossed the cookie out. I didn't care much for them either. The measurements must be off. Rock hard edges, soft centers and flavors didn't mix. I will continue with my old TNT Swedish recipe.