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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| ground ginger: 1 tsp |
| whole nutmeg: 1/2 tsp |
| whole cloves: 1/2 tsp |
| sea salt: 1/2 tsp |
| salted butter: 1/2 cup (softened) |
| light brown sugar (packed): 1 cup |
| eggs: 1 |
| molasses: 1/4 cup |
| vegetable oil: 2 Tbl |
| candied ginger (chopped): 1/4 cup (optional) |
| raw sugar: 1/4 cup (optional) |
Crunchy Gingersnaps
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
16 min -
Servings
24 serving(s)
Tags
- 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.