Although I didn’t make any formal New Years resolutions, I have been trying to eat a little healthier the past few weeks. I am all about moderation and have been trying to add a few more healthy snacks and meals into the mix. However, I have not been able to stop thinking about these Gingersnap Cookies I made last month. They would have made a great post back in December when everyone was thinking about holiday baking and cookie exchanges. But I really didn’t want to wait another year to share one of the best cookie recipes I have made to date.
Gingersnaps have been somewhat of an acquired taste for me. I didn’t love them for a long time but now I cannot get enough of them. That being said, I still don’t like thin and crispy gingersnap cookies. It took me a while to find a good recipe for a soft and chewy version, but now that I found this recipe I will never go back to any of the others.
- 3½ cups all-purpose flour
- 2¼ tsp baking soda
- 1 tsp salt
- 1¼ tsp ground cinnamon
- 1¼ tsp ground cloves
- 1 tsp ground ginger
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup molasses
- 3 tsp vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, bakings soda, salt, ground cinnamon, ground cloves and ground ginger. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar. Beat until light and creamy, about 3-4 minutes. Add the molasses and continue to mix until fully incorporated. Scrape down the sides of the bowl as necessary. Add the vegetable oil, eggs and vanilla extract. Mix until combined.
- With the mixer on low speed, slowly add the dry ingredients to the mixer bowl. Mix until just combined.
- Scoop the cookie dough (about 1½ tbsp at a time) onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Source: Recipe from Brown Eyed Baker (originally adapted from Two Peas and Their Pod)