Chewy Gingersnap Cookies
This recipe has been tried, tested, and tweaked many times until I came up with the perfect, soft but not too soft, crinkled but not cracked gingersnap cookie with that perfect ratio of sugar and spice.
Servings 36 cookies
Calories 105kcal
Ingredients
- 1 cup (packed) dark brown sugar
- ¾ cup vegetable oil
- ¼ cup regular molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon table salt
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 cup granulated sugar, for decoration
Instructions
- Preheat oven to 375°F (190ºC). In a large mixing bowl, beat the brown sugar, oil, molasses and egg until creamy.
- In a small bowl combine the flour, baking soda, salt, cloves, cinnamon and ginger. Gradually beat in the flour mixture. Roll the dough into 1¼” balls.
- Add sugar to a small bowl and roll each ball in the sugar, then place each ball 2” apart on an ungreased baking sheet.
- Bake the cookies for 10 to 12 minutes, or until center is firm. Cool on wire racks.
Nutrition
Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 65mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 7IU | Vitamin C: 0.003mg | Calcium: 12mg | Iron: 1mg
