Chewy Gingersnap Cookies Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 cups - all-purpose flour
  • 2 teaspoons - baking soda
  • 2 teaspoons - ground cinnamon
  • 1 teaspoons - kosher salt
  • 1 teaspoons - ground nutmeg
  • 1 teaspoons - ground ginger
  • 1/2 teaspoons - ground cloves
  • 2 sticks - unsalted butter, at room temperature
  • 2 cups - light brown sugar, packed
  • 2 - large eggs
  • 1/2 cups - molasses
  • 1/4 cups - canola oil
  • 1/2 cups - granulated or coarse decorating sugar
  • Directions:

    Heat oven to 350° F. In large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves; set aside.
    Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, about 2-3 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 overmix).
    Place granulated or decorating sugar on a plate. Shape the dough into balls (about 2 tablespoons each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on a baking sheet.
    Bake, rotating baking sheets halfway through, until the edges are firm but the centers are still slightly soft, about 16-18 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

    Brief Description

    Gingersnaps seasoned with ginger, nutmeg, cloves & cinnamon and coated in sugar.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 18 min


    Posted By:


    Posted On:

    February 26, 2017

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