Saturday, December 9, 2017

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!

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