Gingersnaps are one of my all time favorite cookies! I know your saying you have a lot of favorites and this is true but I like gingersnaps anytime of the year. The fresh ginger flavor is so comforting and the crunchy outside and chewy inside is a really winner in my book.
These are great to make your dough will keep in the refrigerator for about 4 weeks. The long shelf life makes them a great choice for gift giving. This also allows you to bake up a batch almost anytime on short notice straight from the refrigerator. And the cooked cookies keep for about the same amount of time in an air tight tin or container. I love the addition of crystallized ginger people pieces and you can find them at several stores I get them from http://www.worldmarket.com. They are soft and spicy if you don’t like ginger pieces just omit them when whipping up a batch.
- 2 cups sugar
- 1 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup molasses
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 1 Tablespoon ground ginger
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 1/2 cup ginger people crystallized ginger pieces
Pre-heat oven to 350°f
In a mixing bowl, combine sugar and oil mix well. Add eggs, on at a time, beating well after each addition. Add the molasses add the dry ingredients gradually to the creamed mixture until combined. With a small ice cream scoop or a tablespoon scoop balls of dough about 3/4 to 1 inch roll in sugar and place on a baking sheet and press lightly to 1/2 inch thick. space cookies about 2 inches apart on cookie sheets. bake for 10 to 12 minutes cook on cookie sheet for a few minutes before removing then place on cooling racks.
Makes about 12 to 14 dozen cookies depending on size