Soft and Chewy Gingersnap Cookies
Recipe: #11386
December 01, 2013
"Gingersnaps are my favorite cookies I've tryed lots of recipes, this one is a winner in my books!"
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (43.7 g)
- Calories 145.6
- Total Fat - 6.3 g
- Saturated Fat - 3.5 g
- Cholesterol - 25.1 mg
- Sodium - 195.2 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 0.5 g
- Sugars - 11.3 g
- Protein - 1.8 g
- Calcium - 17.1 mg
- Iron - 0.5 mg
- Vitamin C - 0.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat your oven to 350°F.
Step 2
Grease a large cookie sheet/s or line with parchment paper.
Step 3
In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy. Beat in the molasses, canola oil, vanilla, baking soda, salt, and next 3 spices. Mix until well combined.
Step 4
Add the eggs, one at a time, and beat until smooth. Slowly add in the flour until combined then mix in the white chocolate chunks.
Step 5
Scoop the dough into about 1-inch balls or a little larger then roll in granulated sugar.
Step 6
Place on lined baking sheets, about two inches apart.
Step 7
Bake for 10 minutes, the cookies will still be soft.
Step 8
Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.
Tips
No special items needed.
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