Ingredients
-
2
-
1/4
-
1 1/2
-
2
-
1/2
-
4
-
4
-
1
-
2
-
1
-
3 - 4
-
-
-
-
Directions
The Best Ever Chewy Gingersnaps, These gingersnaps are super easy and super tasty I brought these to work for a cookie exchange and everyone raved about how wonderful they were I found the original recipe in my daughter’s ‘Taste of Home’ cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success Enjoy!, The cookies came out just as described They would almost fool you into thinking I could bake Next time I plan to add vanilla for a richer fuller flavor and to use fresh ginger rather than ground
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
in a Large Bowl, Combine Sugar and Oil. |
|
3
Done
|
Beat in Eggs. |
|
4
Done
|
Stir in Molasses. |
|
5
Done
|
in a Small Bowl Combine Flour, Baking Soda, Ginger, Cinnamon, Allspice and Salt. |
|
6
Done
|
Gradually Add Dry Ingredients to Wet Ingredients Mixing Well. |
|
7
Done
|
Place Additional Sugar in a Shallow Bowl or on a Plate. Shape Dough Into 1 Inches Balls and Roll Into Sugar. |
|
8
Done
|
Place 2 Inches Apart on Ungreased Cookie Sheet. Bake at 350f For 10-12 Minutes. |
|
9
Done
|
Allow Cookies to Cool. Store the Cookies in a Covered Container With a Slice of Bread. It Sounds Odd but the Bread Will Keep the Cookies Soft and Chewy. |
