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Classic Gingersnaps (Gingercrinkles)

These ginger cookies are perfection. They feature crisp edges, a spiced, chewy center, and deep, textbook cracks.
Servings 82 cookies (approx)

Ingredients

  • 2 cups vegetable oil or LIGHT olive oil
  • 3 cups granulated sugar plus 1/2 cup for rolling
  • 3 eggs
  • 3/4 cup molasses
  • 6 cups all-purpose flour
  • 1 1/2 tsp salt
  • 2 Tbsp baking soda
  • 1 1/2 Tbsp cinnamon
  • 1 Tbsp ginger powder

Instructions

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix together sugar and oil. Add eggs and molasses. Mix until thick and smooth.
  • In a medium bowl, whisk together flour, salt, baking soda, cinnamon, and ginger. Add this mixture to the creamed wet ingredients and mix on low speed until a dry, smooth dough forms.
  • Add 1/2 cup of granulated sugar to a flat bowl. Scoop out an extra-heaping Tbsp of cookie dough, roll it between the palms of your hands into a nice ball, and then roll it in the sugar to coat it evenly. Place it on the baking sheet and repeat until you have 12 cookies on each pan.
  • Bake the cookies for 12-15 min* until puffy and cracked.
  • Remove from oven and immediately drop the cookie sheets on a towel laid on the counter until the cookies settle, flatten, and crack more. Cool for a bit before removing them from the pans. Repeat with remaining cookies.

Notes

*12-13 min in the center of my oven was perfect and produced the best looking cookies. I found that I had to bake them for 15 min on the bottom rack.