Ginger Snap Cookies
adapted from beyond the butter
Add this to your cookie recipe box for your next cookie exchange!
Ingredients
2 cups All-Purpose Flour
1 teaspoon Ground Ginger
1/4 teaspoon All Spice
2 teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Salt
¾ cup Vegetable Oil
1 cup Granulated Sugar, plus extra for rolling cookie dough balls (crackle)
¼ cup Molasses, I used Grandma’s Molasses
1 Large Egg, room temperature
Preparation
Whisk together the all-purpose flour, ground ginger, all spice, baking soda, cinnamon, and salt. Set to the side.
Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar together on medium-high speed until well blended. Add in the molasses and egg.
Switching the mixer speed to low, gradually add in the whisked dry ingredients until just combined.
Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for a minimum of 2 hours (or until it's easy to shape).
Once the cookie dough has chilled, preheat the oven to 375ºF. Line 2 baking sheets with parchment paper or silicone mats.
Using a spoon or a 1 tablespoon size cookie scoop, form 1 inch size cookie dough balls. Roll each one in a small bowl of granulated sugar and place on the lined baking sheet.
Bake cookies for 8-10 minutes at 375ºF. Remove from the oven and allow to cool for about 5 minutes before transferring to a cooling rack to cool completely.
Store in an airtight container for up to a week at room temperature.
Enjoy with a glass of cold milk, coffee or tea!