This cookie is a favorite of my family. It is NOT a ginger snap, it is a chewy cookie. If you link back to the original recipe, it is dipped in white chocolate. While, I think this is a great idea at Christmas, maybe even for a cookie swap, but just to make a cookie on a regular basis, dipping is a little to fancy for my tribe.
This cookie has the right combination of everything.
Please be sure to read the recipe AND the notes before starting.
Find the original recipe here
- 2 cups sugar
- 1 1/2 cups canola oil
- 2 eggs
- 1/2 cup molasses
- 4 cups flour
- 4 tsp. baking soda
- 3 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. salt
- Additional sugar for rolling cookies
- Preheat oven to 350•
- Sift together: flour, baking soda, ginger, cinnamon, and salt
- Mix together: oil and sugar
- Add eggs one at a time (mix well after each addition)
- Mix in molasses
- Slowly add flour mixture to wet mixture (mix well)
- Using a scoop/spoon, shape into balls (about 3/4 in.), roll into sugar, place on baking sheet*
- Bake for about 12-15 minutes
- Cool and enjoy!
- As you can see, this recipe has a ton of dry ingredients, so it's important to mix in slowly.
- I have tried butter in this recipe & it does work well, but in my opinion, canola oil worked best.
- Since there is a ton of oil in this recipe, there really is no need to spray the pan prior, however, I choose to line the pan with parchment paper, just to insure easy removal.
- When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 12-15 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.