Gingersnap Cookies Recipe

Name: Gingersnap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 4 teaspoons ground ginger; 2 teaspoons cinnamon; ½ teaspoon salt; 1 cup sugar; ¾ cup canola oil; 1 large egg; ¼ cup molasses; sugar (for rolling)

Servings: persons

1
Place the flour, baking soda, ginger, cinnamon and salt in a bowl.
2
Mix together with a fork.
3
Beat the cup of sugar with the canola oil for about two minutes, or until the mixture is uniform and pale in color.
4
Mix in the egg and molasses.
5
Beat thoroughly.
6
Continue to stir while adding the flour mixture 1/4 cup at a time.
7
For each cookie, roll 2 teaspoons of dough into a ball.
8
Then roll the ball in sugar.
9
Place the balls of dough on parchment-lined baking sheets, two inches apart.
10
Bake at 350 degrees for about 12 minutes, until the cookies are just barely starting to brown around the edges and they are cracked on top.
11
About 12 minutes.
12
Cool on a wire rack.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking soda, 4 teaspoons ground ginger, 2 teaspoons cinnamon, and more.

Yes, Gingersnap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Cookies

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