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Chewy Gingersnaps Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
4 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cloves
1 cup unsalted butter (room temperature)
2 cups light brown sugar (firmly packed)
2 large eggs
½ cup molasses
¼ cup canola oil
½ cup sugar

Directions:
Directions:
Preheat oven to 350ºF.

In large bowl, whisk flour, baking soda, cinnamon, salt nutmeg, ginger, and cloves. Set aside.

Beat butter and brown sugar on medium-high with electric mixer until light and fluffy (2-3 minutes). Beat in eggs, then molasses and oil.

On low speed, gradually add flour mixture. Do NOT overmix.

Place sugar on plate. Shape dough into balls (about 2 tablespoons each) and a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheet.

Bake until edges are firm but the centers are still slightly soft (about 16-18 minutes). Cool slightly on baking sheet , then transfer to wire rack to cool completely.

Number Of Servings:
Number Of Servings:
36 cookies
Personal Notes:
Personal Notes:
Optional: Add cashews, candied ginger, or chocolate chunks.

 

 

 

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