The Best Recipe For Gingersnap Cookies
Soft, chewy and full of flavour - this Ginger Snap Recipe has been in my family for over 100 years and is still everyone's favourite cookie!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 dozen
Spoon or Fork
- 2 cups pastry flour
- 1 1/2 cup white sugar divided 1 cup for batter, 1/2 cup to roll balls into
- 3/4 cup vegetable oil
- 1/4 cup molasses
- 1 large egg
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
In a large bowl mix oil and 1 cup sugar until well combined
Add egg and molasses and mix until thick
Place a large sieve over the bowl and flour, baking soda, spices and salt and sift into molasses batter
Mix the flour mixture into molasses batter with fork JUST until combined
Place batter in the fridge for 1 hour
Preheat oven to 350 degrees F
Roll batter into 1 inch balls and then roll in remaining 1/2 cup sugar to lightly coat
Bake for 10-12 minutes until flattened and set but not hard. Do not overbake.
Remove from oven and transfer cookies to a cooling rack to cool.
Tip: These Gingersnap Cookies taste better when they are completely cooled.
Store in an airtight container for up to 3 days or freeze in a sealed container for up to 3 months.
Serving: 1cookie | Calories: 97kcal | Carbohydrates: 13g | Protein: 0.8g | Fat: 4.74g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 104mg | Potassium: 78mg | Fiber: 0.2g | Sugar: 7.6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 0.5mg