Gingersnap Cookies

I have never had a gingersnap cookie that I can recall and I was looking for a new cookie recipe to try. I am never disappointed with Annie’s recipes so I tried these and they were so good! They have the perfect amount of crunch while also being soft. They are not too strong either so I was able to eat two .. or maybe three. (I might have lost count.) Haha.

Gingersnap Cookies

Source: Everyday Annie
Yields: 2.5 dozen cookies

• 2½ cups all-purpose flour
• 1 tsp. baking soda
• 1½ tsp. ground ginger
• ½ tsp. ground cinnamon
• ¼ tsp. ground cloves
• ¼ tsp. salt
• 2/3 cup canola oil
• 1 cup packed brown sugar
• 1/3 cup molasses
• 1 large egg, plus 1 large egg white
• 1 cup coarse/sparkling sugar

Preheat oven to 325 degrees F. In a medium mixing bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt. Blend with a whisk or fork. In the bowl of a stand mixer, combine the canola oil, brown sugar, molasses, and 1 large egg. Mix with beater attachment. Slowly add the dry mixture into the wet mixture until well combined. 

Roll the dough into 1-inch balls. Place the egg white into a small bowl and the sugar into a separate small bowl. Dip the dough balls into the egg white allowing it to drip for a second and then into the sugar. Place onto a cookie sheet lined with a silicone baking mat and slightly flatten with your hand. 

Bake in the preheated oven for 15-17 minutes until the center is cooked and edges begin to crack. Enjoy!