Soft and Chewy Gingersnap Cookies
Created by SugarPea on December 1, 2013
- Servings: 36
- Prep Time: 15m
- Cook Time: 10m
- Recipe #11386
Ingredients
- 1 cup butter, at room temperature (I use unsalted)
- 1 cup granulated sugar
- 1/2 cup molasses
- 2 tablespoons oil (veg or canola oil)
- 2 teaspoon vanilla extract
- 2 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons ground cloves
- 1 teaspoon ground ginger
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 cups white chocolate chunks (optional)
- Granulated sugar (for coating cookie dough balls)
How to Make
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Step 1: Preheat your oven to 350°F.
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Step 2: Grease a large cookie sheet/s or line with parchment paper.
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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.
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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.
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Step 5: Scoop the dough into about 1-inch balls or a little larger then roll in granulated sugar.
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Step 6: Place on lined baking sheets, about two inches apart.
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Step 7: Bake for 10 minutes, the cookies will still be soft.
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Step 8: Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.
Nutritional Facts
- 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