The Best Ever Chewy Gingersnaps Recipe

Name: The Best Ever Chewy Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1/4 cup additional sugar, for rolling cookies; 1 1/2 cups vegetable oil; 2 eggs; 1/2 cup molasses; 4 cups all-purpose flour; 4 teaspoons baking soda; 1 tablespoon ground ginger; 2 teaspoons cinnamon; 1 teaspoon salt; 3 -4 dashes allspice, to taste

Servings: persons

2 cups sugar
1/4 cup additional sugar, for rolling cookies
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon salt
3 -4 dashes allspice, to taste

1
Preheat oven to 350u00b0F.
2
In a large bowl, combine sugar and oil.
3
Beat in eggs.
4
Stir in molasses.
5
In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
6
Gradually add dry ingredients to wet ingredients mixing well.
7
Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
8
Place 2 inches apart on ungreased cookie sheet. Bake at 350u00b0F for 10-12 minutes.
9
Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.

1748

kcal

Calories

Fat

207

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 11 ingredients. The key ingredients include: 2 cups sugar, 1/4 cup additional sugar, for rolling cookies, 1 1/2 cups vegetable oil, 2 eggs, and more.

Yes, The Best Ever Chewy Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Best Ever Chewy Gingersnaps

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