Recipe: Soft and Chewy Gingersnaps

These gingersnaps are one of my favorite recipes from my childhood. Most gingersnap recipes tend to be a bit on the hard side. These are soft and chewy. Just the way I like them.

2 1/4 (280g) cups flour
1 cup (200g) soft brown sugar
3/4 cup (170mL) vegetable oil
1/4 (80g) cup molasses
1 egg
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1 tsp ground ginger
1/4-1/2 cup (50g-100g) white sugar

 Put all the ingredients except the white sugar and half the flour into a bowl and mix it together.
 Then add the second half of the flour and mix it together.
 It comes together pretty quickly.
 It should form a thick, dark dough like this.
 Roll the dough into balls and roll them in the white sugar and place them on a baking sheet.

Bake them at 350°F or 180°C for 10-12 minutes or until the edges just start to darken.
 Don't bake them too long, or they won't be soft and chewy anymore.
 The cracking on the top adds to the charm.
 These soft cookies are some of my absolute favorites.
 There's just so much flavor in the molasses and spices. My favorite gingersnaps.
Watch us make them on YouTube here:
Schaut zu wie wir sie auf YouTube machen hier:


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