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Bake: Cute (and Soft) Gingersnaps

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Yesterday was Sunday, the first day in the course of the weekend that I did not catch a peek of sun. Horrifying? Yes, very. But, nevertheless, the workings of the clouds are never to interfere with my mood so I created my own sunshine. In the form of Gingersnaps.

My gingersnap with sprinkles.

Here’s the recipe I used for Gingersnaps.

Perfect Gingersnaps
Makes 5 dozen 2″ cookies

2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup canola oil
1 large egg
Sugar/sprinkles for rolling (I like evaporated cane juice or raw sugar)

The stars of the show.

  1. Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.

    The dough right before chilling.

  2. Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms. I made mine a bit bigger and more “drop” like since I don’t like flat cookies very much. Roll the balls in sugar and/or sprinkles and place on the baking sheets 2 inches apart.

    The balls of dough with sprinkles/sugar on top.


  3. Bake 8 minutes – if you like crispy gingersnaps, try 9-10 minutes.  Cookies will be very soft but will firm up. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.


This is actually my second time baking these cookies. I absolutely adore them. They are pretty healthy (no butter, very little sugar) and they are such a treat! I brought them to a friend’s house the other day and the response was phenomenal. Everyone oohed and aahed at these little cookies. They are truly not difficult to make at all. Give it a try yourself. Plus, remember that period of time back in December when you were all about baking gingerbread? Molasses, cloves, ginger, cinnamon…gives you a perfect chance to use up those ingredients again.

In conclusion:

Would I bake this again? Of course! I just need to buy more light brown sugar.

Should you bake this? Anybody can bake this. It’s that easy. Plus, the little sprinkles and sugar on top make it eye candy as well as a reward for your taste buds.


About Natalie C.

A college graduate in molecular biology eagerly awaiting the commencement of my quest for the luxurious yet completely impractical hood that one receives at a Doctorate graduation ceremony.

One response »

  1. Pingback: Gingersnaps Revisited « Seattle Lunchbox

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