Chewy Gingersnap Cookies

The holiday baking season is upon us! If you are like my mother, you are certainly baking and freezing batches of cookies and treats for holiday entertaining. Today, I will be sharing my favourite recipe for Chewy Gingersnap Cookies. This recipe is a soft and festive cookie that is sure to be a crowd-pleaser!

Gingersnap cookies are essentially a small, round version of the classic gingerbread cookie. Typically, they’re flavoured with ginger, cinnamon, cloves and also sometimes allspice. As a result, they have a warm and spicy flavour! Historically, gingersnap cookies come from Germany. For more information on the history of the gingersnap, click here.

• Serves: 12-16 cookies
• Prep time: 10-15 minutes
• Cook time: 8-11 minutes

Ingredients:

• 1/3 cup + 2 Tbsp canola oil
• ½ cup brown sugar
• ¼ cup molasses
• 1 egg
• 2 cups of whole wheat pastry flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp cloves
• 1/8 tsp nutmeg
• ½ tsp ground ginger
• ¼ tsp salt

Directions for Chewy Gingersnap Cookies:

1. Firstly, preheat oven to 375 degrees.
2. In a mixing bowl, combine canola oil and sugar and mix until smooth.
3. Add egg and molasses to sugar mixture and stir with a fork.
4. In a separate mixing bowl, combine dry ingredients: flour, baking soda, spices and salt. Stir gently to mix dry ingredients.
5. Add the molasses mixture gradually to the dry ingredients and use a spatula to stir and combine ingredients so they form a moist dough.
6. Using a teaspoon, roll balls of dough and place on a non-stick baking sheet. Allow some extra room for the cookies to expand.
7. Bake for 9 or 11 minutes until cookies are lighly browned on the bottom. Be careful not to over-cook. 
8. Finally, transfer cookies to a cooling rack.

Happy Holiday Baking! Remember that this time of year is meant to be spent making memories and enjoying time with friends and family. Baking cookies is certainly a great way to do just that! Likewise, do you have a favourite holiday cookie recipe? If not, this Barley, Oats & Chocolate Chip Cookie recipe is also delicious!

Chewy Gingersnap Cookies

Yield: 12-16

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These Chewy Gingersnap Cookies are soft, delicious & sure to be a crowd-pleaser!

Print

Ingredients

• 1/3 cup + 2 Tbsp canola oil
• ½ cup brown sugar
• ¼ cup molasses
• 1 egg
• 2 cups of whole wheat pastry flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp cloves
• 1/8 tsp nutmeg
• ½ tsp ground ginger
• ¼ tsp salt

Instructions

1. Preheat oven to 375 degrees.
2. In a mixing bowl, combine canola oil and sugar and mix until smooth.
3. Add egg and molasses to sugar mixture and stir with a fork.
4. In a separate mixing bowl, combine dry ingredients: flour, baking soda, spices and salt. Stir gently to mix dry ingredients.
5. Add the molasses mixture gradually to the dry ingredients and use a spatula to stir and combine ingredients so they form a moist dough.
6. Using a teaspoon, roll balls of dough and place on a non-stick baking sheet. Allow some extra room for the cookies to expand.
7. Bake for 9 or 11 minutes until cookies are lighly browned on the bottom. Be careful not to over-cook. 
8. Transfer cookies to a cooling rack.