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Easy Gingersnap Cookies
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Simple Smile Gingersnaps
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
These gingersnaps are easy to make - perfect for kids in the kitchen. They use oil instead of shortening or butter, so they are dairy free. You can bake them so that they are chewy in the middle or crisp all the way through.
Author: Ketchup With That
Ingredients
  • 1 cup 250 ml brown sugar
  • 3/4 cup 187.5 ml vegetable oil
  • 1/4 cup 60 ml molasses
  • 1 egg, beaten
  • 2 cups 500 ml all-purpose flour
  • 2 teaspoons 10 ml baking soda
  • 1 teaspoon 5 ml cinnamon
  • 1 teaspoon 5 ml ginger
  • 1/2 teaspoon 2.5 ml cloves
  • 1/2 teaspoon 2.5 ml cardamom (optional)
  • 1/2 teaspoon 2.5 ml salt
  • 1/3 cup 80 ml granulated sugar
Instructions

  1. Preheat oven to 375 degrees F / 190 degrees C.

  2. Line cookie sheets with parchment paper.
  3. In mixing bowl, combine brown sugar, oil, molasses and egg. Beat thoroughly.
  4. In separate bowl, stir together remaining ingredients except granulated sugar.
  5. Add flour mixture to oil mixture and stir until blended together.

  6. Form dough into 1-1/2 inch / 3.75 cm balls. Roll each ball in the granulated sugar.

  7. Place balls 2 inches / 5 cm apart of parchment lined sheets. Cookies will spread as they bake.

  8. Bake for 10 to 12 minutes. If you like your cookies very crisp, bake for an additional minute.You may have to experiment with the time depending on your oven.