Gingersnap Cookies

This recipe for Gingersnap Cookies are packed with traditional ginger cookie flavors of cinnamon, nutmeg, and molasses, these are a classic holiday favorite.

Servings

Calories 134.65kcal

Ingredients

2 cups sugar
1 1/2 cups vegetable or canola oil
2 eggs large, room temperature
1/2 cup molasses
4 cups flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
2 cups white chocolate chips
2 tablespoons shortening

Instructions

Preheat oven to 350°.
In a small mixing bowl combine the flour, baking soda, ginger, cinnamon, and salt; set aside.
In a large mixing bowl or stand mixer combine sugar and oil.
Beat in eggs in at a time until combined.
Stir in molasses, then gradually add the dry mixture into creamed mixture and mix well.
Using a cookie scooper, scoop dough into 3/4-in. balls and roll in sugar.
Place 2 in. apart on an ungreased cookie/baking sheet. Place in preheated oven and bake for 10-12 minutes, I love mine a little soft so I remove at 10 minutes. Once baked, remove from the oven and allow the baking sheet to cool on a wire rack.
If you are dipping your Ginger Snaps, add melting chips and shortening/oil in a small bowl. Please in microwave and heat in 30-second intervals, stir in between until chips are melted and smooth. Then dip cookies however you would like, we prefer to dip, 1/2 of the cookie into the chocolate or drizzle over the cookies, place dipped cookies on parchment or wax paper until chocolate is set.

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