The Best Ever Chewy Gingersnaps
These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!
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INGREDIENTS
Nutrition- 2cups sugar
- 1⁄4
- 1 1⁄2cups vegetable oil
- 2
- 1⁄2cup molasses
- 4cups all-purpose flour
- 4teaspoons baking soda
- 1tablespoon ground ginger
- 2teaspoons cinnamon
- 1teaspoon salt
- 3 -4
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DIRECTIONS
- Preheat oven to 350°F.
- In a large bowl, combine sugar and oil.
- Beat in eggs.
- Stir in molasses.
- In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
- Gradually add dry ingredients to wet ingredients mixing well.
- Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
- Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
- Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.
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