The Best Ever Chewy Gingersnaps |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I have made a few changes and added a few tips to guaranteed success. Enjoy. Ingredients:
2 cups sugar |
1/4 cup additional sugar, for rolling cookies |
1 1/2 cups vegetable oil |
2 eggs |
1/2 cup molasses |
4 cups all-purpose flour |
4 teaspoons baking soda |
1 tablespoon ground ginger |
2 teaspoons cinnamon |
1 teaspoon salt |
3 -4 dashes allspice, to taste |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl, combine sugar and oil.
3. Beat in eggs.
4. Stir in molasses.
5. In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
6. Gradually add dry ingredients to wet ingredients mixing well.
7. Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
8. Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
9. Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.
|
|