Name: Gingersnap Cookies
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: 2 c. all-purpose flour -; 2 tsp. ground ginger -; 1 tsp. cinnamon -; 1 tsp. kosher salt -; 1 tsp. baking powder -; 1/2 tsp. baking soda -; 1/4 tsp. ground cloves -; 1 c. vegetable oil -; 1/3 c. molasses, preferably Grandma's -; 1 c. packed brown sugar -; 1/2 c. granulated sugar, plus more for rolling -; 1 large egg -; 1 tsp. pure vanilla extract -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Gingersnap Cookies

1. 2 c. all-purpose flour -

2. 2 tsp. ground ginger -

3. 1 tsp. cinnamon -

4. 1 tsp. kosher salt -

5. 1 tsp. baking powder -

6. 1/2 tsp. baking soda -

7. 1/4 tsp. ground cloves -

8. 1 c. vegetable oil -

9. 1/3 c. molasses, preferably Grandma's -

10. 1 c. packed brown sugar -

11. 1/2 c. granulated sugar, plus more for rolling -

12. 1 large egg -

13. 1 tsp. pure vanilla extract -

How to cook deliciously - Gingersnap Cookies

1. Stage

In a medium bowl, whisk together flour, ginger, cinnamon, salt, baking powder, baking soda, and cloves.

2. Stage

In a large bowl, whisk together oil, molasses, sugars, egg, and vanilla. Add dry ingredients to wet and mix until just combined. Refrigerate dough for 1 hour.

3. Stage

Preheat oven to 350° and line two baking sheets with parchment. Add sugar to a small bowl.

4. Stage

Using a large cookie scoop (about 3 tablespoons), scoop chilled dough directly into sugar and roll to coat, then place on prepared baking sheet 3” apart. Dough will still be very soft and won’t hold its shape completely.

5. Stage

Bake until edges are barely set and tops are crinkled, but centers are still soft, 14 to 15 minutes.

6. Stage

Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to let cool completely.