Best Ever Gingersnap Cookies
A classic holiday cookie flavored with molasses, ginger, and cinnamon. Fun to decorate, too.
Yield: 120 dozen
Calories: 62kcal
Materials
Cookies:
- 2 cups granulated sugar
- 1 1/2 cups canola oil
- 2 large eggs
- 1/2 cup molasses
- 4 cups all-purpose flour
- 4 tsp. baking soda
- 1 Tbsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. salt
- additional granulated sugar for rolling, (about 1 cup)
Decorating:
- 1 - 2 bags of white chocolate or Candy Melts
- 1/4 cup vegetable shortening (for thinning)
- sprinkles
Instructions
Cookies:
- In large bowl, beat sugar and oil. Add eggs and molasses.
- Meanwhile, in separate bowl, mix dry ingredients: flour, baking soda, ginger, cinnamon, and salt. Gradually add dry ingredients to wet. Mix until combined, then chill for at least 20 minutes.
- Preheat oven to 350°. Shape dough into 1" balls by rolling between hands. Roll in additional sugar. Place 2" apart on ungreased cookie sheets. Bake 12 - 15 minutes. Cookies should spring back when lightly touched, or bake another minute or two for more of a "snap."
- Cool for 2 minutes on cookie sheet, then cool completely on wire racks.
Decorating:
- Melt white chocolate chips or Candy Melts. Add veg. shortening if thinner consistency desired.
- Dip cookies in half way letting excess drip off, then let set-up on waxed paper. To drizzle, place cookies close together on waxed paper. Pour melted white choc. into baggie, snip tip, and drizzle away. Add optional sprinkles quickly before drizzle sets up. Enjoy!
Notes
Store and/or freeze in airtight container.
Nutrition
Calories: 62kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 63mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 0.004mg | Calcium: 5mg | Iron: 0.3mg