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Chewy Gingersnap Cookies 1
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Chewy Gingersnap Cookies

Course Dessert
Cuisine Holiday Baking, Sweets
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 48 cookies
Calories 109kcal

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup fancy molasses
  • 2 tbsp vegetable oil
  • 2 large eggs
  • 1 tsp vanilla
  • 3 1/2 cups all purpose flour
  • 2 1/4 tsp baking soda
  • 1 tsp salt omit if using salted butter
  • 1 1/4 tsp cinnamon
  • 1 1/4 tsp ground cloves
  • 1/2 cup sugar this is to roll the dough balls before baking

Instructions

  • Preheat the oven to 350° F.
  • Grease pans or line with parchment paper or silicone baking mats.
  • In a bowl, mix together the flour, baking soda, salt, cinnamon, cloves and ginger and set aside.
  • Using a mixer, cream together the butter and sugar until light and fluffy. Don't have mixer, don't fret, mixing by hand will work just as well.
  • Add the molasses and mix until completely combined.
  • Add the eggs, oil and vanilla and continue mixing.
  • Add in flour mixture and stir or mix until everything is just combined.  You don't want to over mix.
  • With the help of a cookie scoop, roll dough into balls.
  • Roll dough balls in sugar before placing on baking sheet. The cookies will spread while baking so make sure that there's about 2 inches between them.
  • Bake for 10 to 12 minutes. The cookies should appear soft and slightly under cooked.
  • Let cookies cool off for about 5 minutes before transferring to a wire rack to completely cool off.

Notes

  • The cookies can be kept in an airtight container at room temperature for up to 1 week. And, frozen for about a month.