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Chewy Gingersnaps Recipe

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This recipe for Chewy Gingersnaps, by , is from OUR KITCHENS COMBINED, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannie Dickey


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

Preheat oven to 350F.

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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