Quick Gingersnap Cookies Recipe

Name: Quick Gingersnap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup sugar; 1/2 cup oil; 1/4 cup dark molasses; 1 egg; 1 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon cloves; 2 cups flour

Servings: persons

1
Heat oven to 375 degrees. Grease 2 cookie sheets. Mix ingredients, adding one thing at a time. Divide dough into 4 sections. Shape each section into a long tube the length of the cookie sheet. Put 2 tubes on each cookie sheet and press the dough to the size of about 15 x 3 inches. Do not let the 2 long shapes touch each other. Sprinkle with sugar. Bake 6 - 7 minutes for soft cookies or 8 - 9 minutes for crisp ones. Cool 2 minutes; then cut into slices about 1 - 1 1/2 inches wide. Remove and finish cooling on racks. Store in tight container.
2
Note: At Christmas time, you can sprinkle with crushed candy canes, instead of sugar.

No nutrition data on file — estimate from the ingredient list.

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: 1 cup sugar, 1/2 cup oil, 1/4 cup dark molasses, 1 egg, and more.

Yes, Quick 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.

Quick Gingersnap Cookies

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