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Gingersnap Cookies
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Brief Description
Cookies filled with ginger, nutmeg, candied ginger and molasses for a sweet holiday treat.
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Main Ingredient
ginger
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Category: Cookies and Brownies
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Cuisine: Southern
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Prep Time: 25 min(s)
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Cook Time: 18 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This is a favorite in my husband's family. My mother-in-law, Joyce, passed it on to me soon after marriage. I always consider it a "healthy" cookie, but it does have plenty of sugar.
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Posted By: LegacyCookbook
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Posted On: Oct 09, 2017
Number of Servings:
Ingredients:
- 4 cups - all-purpose flour
- 2 teaspoons - baking soda
- 2 teaspoons - ground cinnamon
- 1 teaspoons - salt
- 1 teaspoons - ground nutmeg
- 1 teaspoons - ground ginger
- 1/2 teaspoons - ground cloves
- 1/4 cups - candied ginger chopped finely
- 2 sticks - butter at room temperature
- 2 cups - dark brown sugar (packed)
- 2 - large eggs
- 1/2 cups - molasses
- 1/4 cups - canola oil
- 1/2 cups - granulated sugar
Directions:
Heat oven to 350 degrees F. In a large bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, ground ginger, candied ginger and cloves; set aside.
Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, about 2 to 3 minutes. Beat in the eggs, then the molasses and oil.
Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined (do not over-mix).
Place granulated or decorating sugar on a plate. Shape the dough into balls, roll in the sugar to coat. Place on a baking sheet.
Bake for 16 to 18 minutes until desired doneness.
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