Amazing Ginger Snap Cookies

Course: Dessert

Cuisine: American

Keyword: Christmas cookies, cookies, old-fashioned cookies

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: dozen

Calories: 1162kcal

Author: Barbra-Sue Kowalski-Kowalski Mountain

These classic ginger snap cookies are easy to make. A favorite for cookie exchanges or any time of the year.

Check out www.kowalskimountain.com for more delicious recipes!

Ingredients

2 cups sugar
1 1/2 cups oil
2 eggs
1/2 cups molasses
4 cups flour
1 tsp salt
4 tsp baking soda
3 tsp ground ginger
2 tsp ground cinnamon
raw sugar for rolling

Instructions

In an electric mixer, combine sugar and oil until well-mixed.
Add eggs and molasses and mix well.
Add baking soda, ginger, cinnamon, and salt and mix until combined
Add flour and mix well.
Using a small scoop (about 1 tablespoon), roll into balls and roll in raw sugar.
Using a sheet of parchment paper, cover the cookie sheet. Place cookie balls about 2 inches apart.
Bake at 350 degrees for 10 to 12 minutes.
Cool on wire rack.

Notes

I do all the rolling of the cookie batter at one time. I place the rolled cookies onto a plate after it's coated in sugar if my cookie sheets are already full. As cookies bake and my cookie sheet frees up, I add the prepared cookie batter to the cookie sheet.

Baked cookies should be kept in an airtight container.

These cookies freeze amazingly! I like them right out of the freezer, no defrosting required. For a stress-free holiday season, bake cookies in advance and freeze for later use.

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