Ginger Snaps.

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Introduction: Ginger Snaps.

About: My husband calls me a Maker. My colleagues and students call me a great Creator from the kitchen. My family calls me Handy. My friends call me a great Innovator using upcyled materials. I call myself Lesa, I e…

My mom taught me how to make these family favourites. This recipe is done all in one bowl, so they are quick to make. These cookies are great for snacking, bake sales and freezes great.
This recipe makes 3 dozen cookies.

Supplies

2/3 cup Vegetable Oil
1 cup White Sugar
1 Egg
1/4 cup Molasses
2 cups of White Flour
2 tsp Baking Soda
1 tsp Cinnamon
1 tsp powered Ginger

* 1/3 cup of White Sugar - to roll the cookies in

Step 1: Your Tools.

1. 1 cup glass measurement (This is to measure out the oil)
2. 1 cup measurement
3. 1 tsp measurement
4. Large bowl
5. Large wooden spoon
6. Spatula
7. Small cookie scoop ( if you don’t have this tool no worries, use 1 TBSP measurement instead)
8. Baking sheets
9. Small plate
10. Timer
11. Oven Mitts
12. Cooling rack
13. Flipper


Step 2: Let’s Create!

1. Preheat your oven to 350*F
2. *Before we begin, it is important to remember to use a wet measuring cup to measure out ingredients like oil and molasses. Although you will get nearly the same measurement, the wet measuring cup allows you to pour the ingredient. The dry measuring cups are so you can level off the ingredient.
3. Using your 1 cup glass measure, fill it up with vegetable oil to the 2/3 cup mark.
4. Using a large bowl, pour your oil into the bowl
5. Add the sugar and egg to the oil, stir
6. Once the sugar, egg and oil are mixed together
7. Using your 1 cup glass measure again, fill it with molasses to the 1/4 cup mark.
8. Using a spatula, add the molasses to the sugar mixture.
9. Add the flour, baking soda, cinnamon and ginger. Stir well

Step 3: Let’s Shape Some Cookies.

1. Grab your small cookie scoop (or a 1 TBSP measurement)
2. Use the scoop to portion out your dough and space evenly onto a baking sheet.
3. Pour the 1/3 cup of white sugar onto a small plate.
4. Once your baking sheet is filled, take each ball of dough, roll it between your palms, then dip the top into the sugar.
5. Place the rolled cookie back onto the baking sheet, sugar side up.

Step 4: Bake Time!

1. Check that your oven is is heated to 350*F,
2. Carefully place one baking sheet on the middle rack. Do not place baking sheets right above each other, they block the heat and the cookies do not bake evenly.
3. Bake for 12-14 minutes. (Depending where you live in the world).
4. Your cookies will appear baked once they look golden brown and their tops are cracked.

Step 5: Your Delicious Reward.

1. Once your cookies are baked, carefully remove the baking sheet from the oven using your oven mitts.
2. Remember, cookies continue to bake once they are out of the oven for up to a minute.
3. Using your flipper, carefully remove the cookies and place them onto the cooling rack.
4. Allow them to cool down before you enjoy them.
5. They taste great on their own or with a glass of milk. Enjoy!

1 Person Made This Project!

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15 Comments

0
DianaHM
DianaHM

1 year ago

it must be very delicious! :)

0
Marve48
Marve48

Reply 1 year ago

They are chew and crunchy, everything a cookie should be.

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robertabell
robertabell

1 year ago

Look delicious! I can't wait to try them!! Thank you!

0
Marve48
Marve48

Reply 1 year ago

Thanks

0
TD56
TD56

Question 1 year ago on Step 1

On the PDF’s is there an allowable edit mode, not wishing to offend, to take out all the pics I don’t need and make smaller the pics I do need as a reminder please. It looks a great recipe and I want to try it but my handwriting is rubbish (dyslexic) and I can’t remember what I just read so I have to print out and keep close recipes when baking, literally, to read the page and then the scales or cup or spoon, but can remember pictures hence not needing as many. I hope this doesn’t offend my asking. None intended.

0
Marve48
Marve48

Answer 1 year ago

I will look into that for you.

0
TD56
TD56

Reply 1 year ago

Thank you. When creating a PDF you can make it editable but because it’s on here you may not want your recipe tweaked without your knowledge so you can do a Picture less, space/paper/ink saving copy only PDF as an alternative which cannot be edited if you want to make sure your idea isn’t being changed. I hope this makes sense.

0
silverdalesmail
silverdalesmail

Question 1 year ago on Introduction

I love ginger snaps but seldom eat them because of sugars and white flour. Any suggestions for substitutions? Also, have you ever tried coconut oil in recipe

0
Marve48
Marve48

Answer 1 year ago

Hi, Thanks for the question!
I've never tried coconut oil in this recipe.
As for sugar you could cut it down to 2/3rds. That would make it less sweet.
To be gluten free you would swap it out with 1 to 1 flour or the gluten free all purpose flowers.
If you give it a try please report back and let me know how it works for you!

0
KnittersSerendipity
KnittersSerendipity

Question 1 year ago on Step 5

Wonderful! Do you think brown sugar can be substituted in the cookie dough?

We love ginger snaps in our house, I am looking forward to trying these!

0
Marve48
Marve48

Answer 1 year ago

Hi, thanks for your question! Brown sugar has molasses added to it, so by switching the sugars there will be more of a molasses taste to your cookies. I find brown sugar a little sweeter than white sugar, so I would reduce it to 3/4 of a cup.

Try it out and let me know how it goes!

0
ccnb
ccnb

Answer 1 year ago

I have a similar recipe and can use brown sugar but have to increase the b soda by 1 tsp