Ingredients
- ⅔ cup vegetable oil
- 1 cup sugar
- 1 large egg
- ¼ cup molasses
- 2 cups flour (sifted)
- ½ teaspoons salt
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon (or a combination of allspice, ginger, and cinnamon)
- ¼ cup sugar (for dipping)
Instructions
Early Prep
- Combine first four ingredients and mix well
- Sift the next five ingredients and add to the molasses mixture. Cover the dough, and chill it for two hours, or up to three days
After Dough Has Been Refrigerated
- Take one tablespoon full of dough, shape it into balls and dip the top in granulated sugar
- Place dough balls about 2 inches apart on ungreased cookie sheets
- Bake for 9 minutes, or until the cookies are slightly golden around the bottom sides of the cookies. When cooled, the cookies will be soft and chewy. Bake for 1-2 minutes longer for crunchy, not chewy, cookies
- Remove from baking sheet immediately, and place on cooling rack
Notes
Makes approximately 60 cookies
Nutrition Facts
Ginger Snaps
Amount per Serving
Calories
291
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
3
g
Cholesterol
16
mg
5
%
Sodium
289
mg
13
%
Potassium
136
mg
4
%
Carbohydrates
42
g
14
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
3
g
6
%
Vitamin A
23
IU
0
%
Vitamin C
0.01
mg
0
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.