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Soft and Chewy Gingersnap Cookies

Print Recipe
A soft and chewy version of gingersnap cookies.
Course Snack
Cuisine American
Prep Time 15 mins
Cook Time 10 mins
Total Time 30 mins
Servings 36 cookies
Calories 135
Author Michelle

Ingredients

  • cups all-purpose flour
  • teaspoons baking soda
  • 1 teaspoon salt
  • teaspoons cinnamon
  • teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • ½ cup molasses
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger; set aside.
  • Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the molasses and continue to mix until completely combined, scraping the sides of the bowl as needed. Add the vegetable oil, eggs and vanilla extract, and mix to thoroughly combine. Scrape the sides of the bowl, reduce the mixer speed to low, and add the flour mixture. Mix until just combined, giving it a final stir with a rubber spatula.
  • Scoop about 1½ tablespoons of dough, roll into a ball, and place on prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes, or until edges are set, but centers are still soft. Allow the cookies to sit on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be kept in an airtight container at room temperature for up to 1 week. These cookies can also be frozen for up to 1 month.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 135kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 139mg | Potassium: 86mg | Sugar: 9g | Vitamin A: 170IU | Calcium: 15mg | Iron: 0.8mg