Chewy Gingersnaps

Chewy Gingersnaps
Levi Brown
five_whole_stars
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preparation
25
minutes
cooking
60
minutes
Makes 36 cookies

Ingredients

4
cups
all-purpose flour, spooned and leveled
2
teaspoons
baking soda
2
teaspoons
ground cinnamon
1
teaspoon
kosher salt
1
teaspoon
ground nutmeg
1
teaspoon
ground ginger
1/2
teaspoon
ground cloves
1
cup
(2 sticks) unsalted butter, at room temperature
2
cups
packed light brown sugar
2
large eggs
1/2
cup
molasses
1/4
cup
canola oil
1/2
cup
granulated or coarse decorating sugar

Directions

  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.

 

Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 184
  • 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
What does this mean? See Nutrition 101.

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