Description
These gingersnap cookies are perfectly spiced and wonderfully crispy on the outside while remaining soft and chewy on the inside.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup unsulfured molasses
- 1 large egg
- 1/2 cup additional granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
- In a large bowl, mix together the vegetable oil, sugar, and molasses until well combined.
- Add the egg and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Shape the dough into small balls and roll them in the additional sugar.
- Place the dough balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are set and the tops are crackled.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a spicier cookie, add more ginger or cinnamon to taste.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg