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!
Servings: 4 dozen
Calories: 97kcal
Equipment
- Large Bowl
- Measuring Cups
- Measuring Spoons
- Large Sieve
- Spoon or Fork
- Baking Sheet
- Small Bowl
- Oven
Ingredients
- 2 cups pastry flour
- 1 ½ cup white sugar divided 1 cup for batter, 1/2 cup to roll balls into
- ¾ cup vegetable oil
- ¼ cup molasses
- 1 large egg
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp salt
Instructions
- 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.
Video
Notes
If the dough is too sticky to roll into balls just cover with plastic wrap and let chill in the fridge for a half hour.
For crispy gingersnap let the cookies cook a minute longer.
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.
Nutrition
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