Chewy Gingersnaps

Photo by Levi Brown
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  • Makes 36 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 184 calories
    • Fat 7 g
    • Sat Fat 3 g
    • Cholesterol 25 mg
    • Sodium 135 mg
    • Protein 2 g
    • Carbohydrate 29 g
    • Sugar 17 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 27 mg


  1. Check 4cups all-purpose flour, spooned and leveled
  2. Check 2teaspoons baking soda
  3. Check 2teaspoons ground cinnamon
  4. Check 1teaspoon kosher salt
  5. Check 1teaspoon ground nutmeg
  6. Check 1teaspoon ground ginger
  7. Check 1/2teaspoon ground cloves
  8. Check 1cup (2 sticks) unsalted butter, at room temperature
  9. Check 2cups packed light brown sugar
  10. Check 2 large eggs
  11. Check 1/2cup molasses
  12. Check 1/4cup canola oil
  13. Check 1/2cup granulated or coarse decorating sugar


  1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
  2. Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.
  3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
  4. Place the granulated sugar on a plate. Shape the 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 sheets.
  5. Bake, rotating the baking sheets halfway through, until the edges are firm but the centers are still slightly soft, 16 to 18 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.