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Old-Fashioned Ginger Snap Cookies

5 from 1 reviews

These sparkling ginger snap cookies are crispy on the outside, chewy in the center, and packed with a sweet-spicy flavor. They take only 15 minutes to make and there is no chilling required.

Ingredients

Instructions

  1. Preheat oven to 350F and line 3 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt and spices.
  3. In a large bowl, whisk together the sugar and vegetable oil until blended. Then whisk in the egg, molasses and vanilla extract until smooth.
  4. Stir in flour mixture until no dry pockets of flour remains.
  5. Roll the dough into 1″ balls and coat in sugar. Place about 2″ apart on the prepared baking sheets.
  6. Bake for about 8 minutes or just until the edges the edges are lightly browned and set. Be careful not to overbake.
  7. Let the cookies cool for 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely. For firmer cookies, let them completely cool on the baking sheet.

Notes

Cookies can be stored at room temperature for up to 5 days in an airtight container (to keep them soft) or metal cookie tin (to keep them crispy). They can also be frozen for up to 3 months in an airtight freezer-friendly container or ziplock bag.

Keywords: ginger snap cookie recipe, ginger snap cookies

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