Erica Hartman
@eriharlife
Delicious Ginger Snap Cookies
These delightful ginger snap cookies are perfectly spiced and irresistibly crunchy, making them a favorite treat for any occasion. With a warm blend of ginger and cinnamon, they are sure to bring comfort and joy to your day.
Details
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:2
Recipe Information
- Prep time15 min.
- Cook time10 min.
- Total time25 min.
- Servings24
Ingredients
- 2 cups
- 1 cup
- 2/3 cup
- 1/4 cup
- 1
- 2 teaspoons
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 1/4 cup, for coating
Cooking Instructions
Follow our step-by-step guide on how to make Delicious Ginger Snap Cookies.
Step 1
Start by gathering all your ingredients and mixing the flour, 1 cup of sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a large mixing bowl. Stir until everything is well combined and forms a smooth dough. Once mixed, cover the bowl with plastic wrap and refrigerate the dough for about an hour. This step is crucial as it helps the flavors meld and makes the dough easier to handle.
Step 2
While the dough chills, preheat your oven to 350°F (175°C). This is the perfect temperature for baking those cookies to a delightful crispness. In a separate bowl, pour in the 1/4 cup of sugar that you'll use for coating the cookies later.
Step 3
After the dough has chilled, take it out of the fridge. Now, it’s time to shape your cookies! Roll the dough into 1-inch balls, making sure they are nice and round. Once you have your balls of dough, roll each one in the sugar to coat it thoroughly. This will give your cookies a lovely sweet crust.
Step 4
Next, place the coated dough balls on a baking sheet lined with parchment paper. Gently flatten each ball with your palm to create a nice, even shape. Make sure to leave some space between each cookie, as they will spread a little while baking.
Step 5
Now, pop the baking sheet into your preheated oven and bake the cookies for about 7 to 8 minutes. Keep an eye on them; you want the edges to start hardening while the centers remain soft. Once they’re done, take them out and let them cool on the pan for about 10 minutes. This cooling time allows them to firm up a bit before transferring them to a wire rack to cool completely.