This recipe for Gingersnap Cookies are packed with traditional ginger cookie flavors of cinnamon, nutmeg, and molasses, these are a classic holiday favorite.
- 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
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.
Calories: 134.65kcal | Carbohydrates: 23.43g | Protein: 1.76g | Fat: 3.92g | Saturated Fat: 1.72g | Cholesterol: 8.4mg | Sodium: 174.86mg | Potassium: 87.89mg | Fiber: 0.31g | Sugar: 15.4g | Vitamin A: 12.15IU | Vitamin C: 0.04mg | Calcium: 24.71mg | Iron: 0.72mg