Old-Fashioned Ginger Snap Cookies

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.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 97

Author Lily Ernst

Ingredients

2 cups (250g) all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup (200g) granulated sugar
2/3 cup (160ml) vegetable oil
1 large egg
1/4 cup (65ml) molasses
1 tsp vanilla extract
1/4 cup (50g) granulated sugar for rolling

Instructions

Preheat oven to 350F and line 3 baking sheets with parchment paper.
In a medium bowl, whisk together the flour and baking soda.
2 cups (250g) all-purpose flour, 2 tsp baking soda
Add in the and spices and salt.
2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/4 tsp salt
In a large bowl, whisk together the sugar and vegetable oil until blended.
1 cup (200g) granulated sugar, 2/3 cup (160ml) vegetable oil
Then whisk in the egg, molasses and vanilla extract until smooth.
1 large egg, 1/4 cup (65ml) molasses, 1 tsp vanilla extract
Stir in flour mixture until no dry pockets of flour remains.
Roll the dough into 1" balls and coat in sugar. Place about 2" apart on the prepared baking sheets.
1/4 cup (50g) granulated sugar
Bake for about 8 minutes or just until the edges the edges are lightly browned and set. Be careful not to overbake.
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.

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