Soft Gingersnaps
From Julie. Serves about 2 dozen large cookies. 10 ingredients
Ingredients
- Mix together in a large bowl:
- 3/4 c. oil
- 1/2 c. sugar
- 1 egg
- 1/4 c. molasses
- 1/4 c. maple syrup
- Whisk together and gradually add to above:
- 2 1/4 c. flour
- 2 t. baking soda
- 1 t. ground ginger
- 1/2 t. ground cinnamon
- 1/4 t. salt
Directions
- Preheat oven to 350 degrees. For traditional-sized gingersnaps, use a small cookie scoop. For Santa-sized cookies, scoop by 1/4-cup-full, and rolls into balls. Roll dough balls in granulated sugar and place on cookie sheet (if making Santa-sized cookies, place 3 inches apart). For small gingersnaps, cook for about 8 minutes. For large ones, cook about 12 - 15 minutes. Don’t overbake! Cookies will be puffy and non-glossy when they are done.
Notes
Marked in the cookbook's favorites list as a favorite of Kelsey and Emma. Gift Recipe Favorites calls it "Jumbo Soft Gingersnaps": scoop dough by 1/4 cup-full, roll into balls, roll balls in sugar and place on lightly buttered cookie sheet, 3 inches apart; bake 12 - 15 minutes; makes about 2 dozen large, soft cookies. From the family cookbook “Our Favorite Recipes”.