How To Make Chewy Ginger Snaps
Chewy, tender, and delicately flavored, these ginger snaps are sure to be a hit on your holiday spread. Enjoy flavorfully spiced bites all in one cookie!
Preparation: 10 minutes
Cooking: 10 minutes
Refrigerate Time: 1 hour
Total: 1 hour 20 minutes
Serves:
Ingredients
- 2cupsall purpose flour
- 1cupwhite sugar
- ⅔cupcanola oil
- ¼cupunsulfured molasses
- 1egg
- 2tspbaking soda
- 1tspground cinnamon
- 1tspground ginger
- ½tspsalt
- ¼cupwhite sugar,or as needed
Instructions
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Mix the flour, 1 cup of sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl.
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Refrigerate the dough for 1 hour.
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Preheat the oven to 350 degrees F. Pour ¼ cup of sugar into a bowl.
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Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
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Bake in the oven for 7 to 8 minutes until the edges begin to harden.
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Cool on the pan for 10 minutes before removing to cool completely on a wire rack.
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Serve and enjoy!
Nutrition
- Calories: 145.02kcal
- Fat: 6.34g
- Saturated Fat: 0.52g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.91g
- Polyunsaturated Fat: 1.78g
- Carbohydrates: 21.14g
- Fiber: 0.35g
- Sugar: 13.06g
- Protein: 1.31g
- Cholesterol: 6.67mg
- Sodium: 109.07mg
- Calcium: 11.04mg
- Potassium: 66.68mg
- Iron: 0.71mg
- Vitamin A: 2.88µg
- Vitamin C: 0.00mg
Have you tried this chewy ginger snaps recipe? Let us know how it turned out or share your own favorite recipe in the Baking and Desserts forum section!
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