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Friday, December 3, 2010

SOFT GINGERSNAP COOKIES


Soft Gingersnaps

1 ½ cups vegetable oil
2 cups sugar
2 eggs
½ cup molasses
4 cups flour
4 tsp. baking soda
1 tsp. salt
1 tbsp. ginger
2 tsp. cinnamon
sugar for coating 

In a large mixing bowl beat oil, sugar, eggs and molasses.  In a separate bowl mix flour, soda, salt, ginger and cinnamon.  Combine the dry ingredients with the wet ingredients.   Form dough into balls and roll each ball in sugar.  Bake on a cookie sheet that has been lined with wax paper for 6-8 minutes.  Do Not Over Bake.   Remove from pans immediately and put on a rack to cool.  Enjoy.

2 comments:

Barbara said...

My favorite cookies. My recipe calls for them to sit for a few hours in the fridge before baking.

Katie said...

I made these and they are fantastic! Thanks!