CHEWY GINGERSNAP COOKIES

Who doesn't love a warm chewy cookie fresh out of the oven, with a warm glass of milk to wash it all down? I absolutely love the chewy texture of these cookies. These are terrific cookies to make if you're not really used to baking all that much. This recipe will certainly take those baking jitters away. What's really nice about this recipe is that there is no softened butter needed! The recipe asks for vegetable oil instead, which always gets a thumbs up in my book any day. Whenever I need to bake something for a last minute get together I whip these cookies up in no time. If you're looking to make these over the top, melt some chocolate and dip these chewy treats in. You'll have everyone going mmm!

Adapted and modified from the "Dipped Gingersnaps" recipe in the Taste of Home's: Best Holiday Recipes 2005 Magazine. Recipe submitted by: Laura K.

Makes 7 dozen

Preheat the oven to 350 Degrees F.

Baking time: 10-12 minutes

Ingredients:

  • 1 cup granulated 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 ground cinnamon
  • pinch of salt
  • 2-3 tbsp additional granulated sugar

1. Preheat the oven to 350 F and line baking sheets with parchment paper. In a large bowl, mix together the sugar and vegetable oil, then beat in the egg and the molasses. In a separate bowl, combine the flour, baking soda, ground ginger, ground cinnamon, and salt. Slowly incorporate the dry ingredients into the molasses-oil mixture.

2. Shape the cookie dough into 3/4" balls, then roll it into the additional granulated sugar, and place it onto the baking sheets. Bake it in the oven for 10-12 minutes, then remove to baking racks to cool. Continue this process until all of the cookies have been baked.


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