Crunchy Gingersnaps
"From Cook, Bake, Nibble."
- Ready In:
- 56mins
- Ingredients:
- 14
- Yields:
-
24 cookies
ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon sea salt
- 1⁄2 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1⁄4 cup molasses
- 2 tablespoons oil
- 1⁄4 cup chopped crystallized ginger (optional)
- 1⁄4 cup turbinado sugar (optional)
directions
- Preheat oven to 350 degrees. Line two large or three medium baking pans with parchment paper and set aside.
- Whisk all dry ingredients (flour, baking powder, gum, spices) and set aside.
- Using an electric mixer, beat butter with brown sugar until fluffy- about 2-3 minutes.
- Beat in egg and molasses, followed by oil. Turn mixer to low and gradually add in flour until fully incorporated. Stir in crystallized ginger, if using. Roll into a ball and place in fridge for at least 30 minutes before rolling.
- When refrigerated and firmer, roll dough into small 1” balls. Roll in granulated sugar before placing 3” apart on parchment-lined baking sheets.
- Bake 16-18 minutes, turning pan halfway. Cook on pan for a few minutes before transferring to a wire rack to cool completely.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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