I’ve discovered my favorite new cookie! It’s a soft gingersnap cookie recipe – chewy and sugar-dusted goodness!
If you’re Swedish or European, a ginger cookie is more likely to SNAP, as in the Anna’s Ginger Thins. I can enjoy a few of these biscuits, but put a batch of soft gingersnap cookies in front of me and I devour the Americanized drop cookies in one sitting.
Here’s the recipe, in case you still have “Make Cookies for Santa” on your to-do list!
Soft Gingersnap Cookie Recipe
1/4 cup corn oil
1/2 cup butter, softened
1 cup sugar
1/2 cup molasses
2 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Cream the butter and oil in a large mixing bowl until smooth. Add sugar, egg and molasses until creamy. Sift all the dry ingredients together and add to bowl. Dough will be slightly sticky and very soft. You may want to chill for an hour, but I can never wait that long. Drop 1-inch balls into a bowl of granulated sugar to coat. Place on an ungreased cookie sheet. Bake at 350 degrees for 9-10 minutes or until puffy. You may think the cookies are not finished baking but take them out anyway and cool on the pan several minutes. Makes around 4 dozen cookies.
Adapted from Always In Season, a cookbook from the Junior League of Salt Lake City.