Gingersnap Cookies

Gingersnap Cookies

from delish.com
5 min

These gingersnap cookies are soft and chewy with big ginger flavor.

Ingredients

  • 2 c. all-purpose flour 
  • 2 tsp. ground ginger 
  • 1 tsp. cinnamon
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground cloves 
  • 1 c. vegetable oil
  • 1/3 c. molasses, preferably Grandma's
  • 1 c. packed brown sugar 
  • 1/2 c. granulated sugar, plus more for rolling 
  • 1 large egg 
  • 1 tsp. pure vanilla extract 

Directions

  1. 1

    In a medium bowl, whisk together flour, ginger, cinnamon, salt, baking powder, baking soda, and cloves. 

  2. 2

    In a large bowl, whisk together oil, molasses, sugars, egg, and vanilla. Add dry ingredients to wet and mix until just combined. Refrigerate dough for 1 hour. 

  3. 3

    Preheat oven to 350° and line two baking sheets with parchment. Add sugar to a small bowl. 

  4. 4

    Using a large cookie scoop (about 3 tablespoons), scoop chilled dough directly into sugar and roll to coat, then place on prepared baking sheet 3” apart. Dough will still be very soft and won’t hold its shape completely. 

  5. 5

    Bake until edges are barely set and tops are crinkled, but centers are still soft, 14 to 15 minutes. 

  6. 6

    Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to let cool completely.