Soft Ginger Snaps
Soft and sweet, these ginger snap cookies are a delight to serve for the holidays.
Ingredients
- 1 cup vegetable oil
- 2 cups sugar
- ⅓ cup molasses
- 1 egg
- 3 cups all purpose flour
- 1 Tbsp baking soda
- 3½ tsp ground ginger
- 2 tsp cinnamon
- ¾ tsp ground cloves
- ½ tsp salt
- ¼ cup white sugar for rolling
Instructions
- Beat together oil and sugar.
- Add in molasses and egg. Beat until smooth.
- In a separate bowl, stir together all dry ingredients.
- Add dry ingredients to wet and mix until all combined.
- Cover bowl with plastic wrap and refrigerate for 2 hours to 12 hours.
- Preheat oven to 350°F.
- Line a cookie sheet with parchment paper.
- Using a cookie scoop or spoon, measure 2 tablespoons of dough.
- Roll dough into a ball, roll the ball in the ¼ cup of white sugar.
- Place 2 inches apart on prepared cookie sheet.
- Bake for 10 minutes in preheated oven.
- Allow to cool on the pan for 1 minute, then transfer to a cooling rack to cool completely before storing.