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Ginger Snaps
Ginger Snaps in bowl
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Course: Dessert, Snack
Cuisine: American
Keyword: Vegetarian
Servings: 12 servings
Calories: 291kcal
Author: Chef Bill Collins

Ingredients

  • 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.
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