Soft and Chewy Amish Gingersnap Cookies
These soft and chewy Amish Gingersnap Cookies are an amazing blend of flour, sugar, molasses and spices. So delicious!
- 1/2 c. oil I use canola oil, but you can use whatever you prefer for baking
- 1/2 c. light or Brer Rabbit molasses
- 2 large eggs
- 2 c. sugar
- 4 tsp. baking soda
- 1 tsp. cloves
- 1 tsp. ground ginger
- 2 tsp. cinnamon
- 1 tsp. salt
- 3 1/2 - 4 c. flour
Preheat oven to 350°.
Mix sugar and oil in mixing bowl. Add molasses and eggs, mix well.
Add remaining ingredients, and mix until everything is well incorporated. I tend to go with the lesser amount of flour because I don't like fat cookies.
Roll into balls and dip in a bowl of sugar, if desired.
Place on greased cookie sheet and bake for about 8 minutes.
Cool on a wire rack.
If you want to create a festive Christmas cookie dip half of it in melted white chocolate and put on some sprinkles.
You can find the Brer Rabbit molasses on Amazon (link in the blog post) or at Walmart in the syrup section. I used about 1/3 c. of Brer Rabbit and filled the remaining 1/2 c. with Log Cabin All Natural Table Syrup, also purchased at Walmart. But feel free to use your favorite kind of molasses.
Serving: 1cookieSodium: 157mgCalcium: 12mgVitamin C: 1mgVitamin A: 12IUSugar: 12gFiber: 1gPotassium: 61mgCholesterol: 8mgCalories: 134kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 3gProtein: 2gCarbohydrates: 25gIron: 1mg