A generous helping of ginger and molasses give these gingersnap their signature flavor and texture.
My mom frequently tells us stories about the food my grandparents made when she was a child. She is the youngest of six girls and as my aunties grew up, they would take on more of the kitchen responsibilities. There are a few dishes that mom still talks about that my grandmother would make. This included a ginger cake with lemon sauce. This cookie reminds her of the flavors in that cake and she requests me to make these chewy gingersnap cookies several times a year. There is also a lemon sauce that goes with this recipe. The sauce can be spread on the cookies or dipped. Do your family members have recipe requests?
This recipe is really simple to make. The wet ingredients can be combined together in a bowl and stirred by hand (mixer not required). The dry ingredients are combined in a separate bowl and then added to the wet ingredients. One thing to watch out for is the baking time. I set my timer for the least amount of time and check my cookies to make sure they don’t over bake.
If you make this chewy gingersnap cookies recipe, please comment below, and give it a star rating. Also, post a pic of the recipe with the hashtag #welldonedrea.
CHEWY GINGERSNAP COOKIES
- 1 CUP SUGAR
- 3/4 CUP VEGETABLE OIL
- 1 EGG
- 1/4 CUP MOLASSES
- 2 CUPS ALL-PURPOSE FLOUR
- 2 TSP BAKING SODA
- 1/2 TBSP GROUND GINGER
- 1 TSP CINNAMON
- 1/4 TSP NUTMEG
- 1/2 TSP SALT
- Preheat oven to 350 °F.
- In a medium mixing bowl, combine sugar and oil; mix well.
- Add the egg and beat well.
- Stir in molasses.
- In a separate bowl, combine dry ingredients.
- Gradually add the dry ingredients to the wet ingredients and mix well.
- Using a small cookie scoop portion out cookie balls and roll in sugar.
- Place 2-inches apart on a lined baking sheet.
- Bake for 6-8 minutes.
- Remove to a wire rack to cool.