Food Recipes Chewy Gingersnaps 3.9 (89) 5 Reviews You'll be able to smell fall (and the holidays) in your kitchen with these gingersnap cookies. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Photo: Levi Brown Hands On Time: 25 mins Total Time: 1 hrs Yield: 36 cookies Jump to Nutrition Facts Make delicious chewy gingersnaps with a few ingredients you likely already have in your pantry and kitchen. Take those traditional fall flavors (like cinnamon, nutmeg, and cloves) and combine them with molasses and ginger for a tasty cookie you'll want to make all season. They also make a great gift for neighbors, teachers, and coworkers. That is, if you can stand to give them away—they're just that good. 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 Heat oven to 350 F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside. 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. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). 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. 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. Print Nutrition Facts (per serving) 184 Calories 7g Fat 29g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 184 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 25mg 8% Sodium 135mg 6% Total Carbohydrate 29g 11% Total Sugars 17g Protein 2g Calcium 27mg 2% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.