Gingersnap Cookies
- Ready In:
- 12mins
- Ingredients:
- 10
- Yields:
-
48 cookies
ingredients
- 473.18 ml all-purpose flour
- 9.85 ml baking soda
- 19.71 ml ground ginger
- 9.85 ml cinnamon
- 2.46 ml salt
- 236.59 ml sugar
- 177.44 ml canola oil
- 1 large egg
- 59.14 ml molasses
- sugar (for rolling)
directions
- Place the flour, baking soda, ginger, cinnamon and salt in a bowl.
- Mix together with a fork.
- Beat the cup of sugar with the canola oil for about two minutes, or until the mixture is uniform and pale in color.
- Mix in the egg and molasses. Beat thoroughly.
- Continue to stir while adding the flour mixture 1/4 cup at a time.
- For each cookie, roll 2 teaspoons of dough into a ball.
- Then roll the ball in sugar.
- Place the balls of dough on parchment-lined baking sheets, two inches apart.
- 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.
- Cool on a wire rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
RECIPE SUBMITTED BY
cuppycakes
Novi, Michigan