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gingersnap cookies

Better Than Grandma’s Gingersnap Cookies

5 from 1 vote
These gingersnap cookies are the perfect cookies to share during the Fall and holiday season. With only one bowl used, this recipe is so simple and will be your go-to cookie recipe to pair with your morning coffee.
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Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Course: Dessert
Cuisine: American
Keyword: gingersnap cookies
Servings: 2.5 dozen

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ⅔ cup canola oil
  • ¼ cup molasses
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 cup sugar additional needed for rolling
  • 1 egg beaten
  • ¼ teaspoon sea salt

Instructions

  • Preheat oven to 350°F.
  • Mix all ingredients in a large bowl. Ensure it is combined well. Once combined, the dough will be slightly crumbly.
  • Line a baking sheet with parchment paper. Roll the dough into balls the size of 1 tablespoon. The balls should be slightly loose and not packed tight. Optional: Fill another small bowl with a couple spoonful's of sugar, and roll the balls into the sugar.
  • Bake for 11-13 minutes. Leave the cookies on the baking sheet for another minute, and transfer to a wire rack to cool. This recipe yields a little more than 2 dozen cookies.

Notes

  1. The dough will be slightly crumbly once mixed, this is what we want! Don't feel the need to add more liquid as this will affect the consistency of the gingersnap cookies.
  2. I baked my cookies for approximately 12 minutes. Start to watch it at the 11 minute mark, as the cookies may be done when you see the cracks develop at the top. We want these cookies crispy so they won't fall apart when we dip it into our coffee.
  3. The flavor of these cookies is really enhanced the next day and the cracks will further be defined as these cookies cool.