| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Inactive: | 2 min |
| Cook: | 13 min |
| Yield: | 16 cookies |
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger (6 ounces)
- Granulated sugar, for rolling the cookies
Instructions
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 211 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 2 g |
| Cholesterol | 13 mg |
| Sodium | 131 mg |
Reviews
I was disappointed and obviously did something wrong. The cookies had great flavor but were very hard. I baked them for exactly 14 minutes. I was questioning the consistency of the molasses mixture when I was mixing it up. It got incredibly thick and sticky and then later when I added flour the entire dough was really dense and hard to mix. Will try again if anyone has any suggestions on what I might have done wrong.
So delicious! These are my new favorite. I followed the recipe exactly; they came out perfect. Yummy and soft in the middle!!!
This is not a ginger snap recipe. This is a soft, yet firm ginger cookie. It is a cookie that everyone expects me to make, including my family. I share the recipe. Thank you Ina and I have all of your books. It is my favorite .
Very disappointed. Ginger snaps are my favorite and I normally go with other recipes. I thought I would give this one a try and it was not good. The mixture was incredibly dry, an issue that I’ve never had, and I needed to add more oil. The taste is lacking and there was WAY too much cloves. I highly suggest you find a different ginger snap recipe.
Dry and I don’t recommend. 1/4 cup oil is not enough for any cookie
Unlike others my dough was a bit too wet. Since I only has large eggs and it calls for extra large, I used 2 . I think that was a mistake. I have made this recipe several times before and did not have this issue. The cookies spread and were rather large.
I didn’t have molasses so I added honey instead and extra oil. The cookies were absolutely delicious and this recipe is a must-have around the fall or really, any time of the year.
I follow the recipe to the letter every time. The mix is moist yet crumbly but you can still form it into balls. They cook up perfectly cracked on top and moist on the inside. AMAZING!!
Follow the recipe and you’ll find this is the best ginger cookies on the net. Thank you Ina!
These cookies always work out perfectly. I have changed the recipe slightly though…I eliminated the cloves completely (my family not fans of cloves) AND I add milk chocolate chips to the mix. I use a full bag of chips roughly a 12 oz. bag. Lastly, I add more ginger than called for. Balances the heat from the ginger. Everyone I’ve made these cookies for love them and always want more…thanks INA