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Gingersnaps recipe
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Gingersnaps

Caution: These gingersnap cookies are highly addictive! A great cookie to enjoy all year round.  Recipe courtesy of CanolaInfo.

 

Prep Time

Servings

36 cookies

1/2 cup canola oil (125 mL)

1 cup granulated sugar (250 mL)

1 egg (1 )

1/4 cup molasses (60 mL)

1 3/4 cup all purpose flour (425 mL)

2 tsp ground ginger (10 mL)

1 tsp ground cinnamon (5 mL)

1 tsp baking powder (5 mL)

1 tsp baking soda (5 mL)

1/2 tsp salt (2 mL)

1/4 cup granulated sugar (60 mL)

  1. In a large bowl, beat canola oil with sugar. Whisk in egg and molasses.
  2. In a medium bowl whisk together flour, ginger, cinnamon, cloves, baking powder, baking soda and salt.
  3. Add flour mixture to canola oil mixture and stir until dough is moist. The dough can be quite sticky.
  4. Using a 1 tsp (5 mL) self releasing scoop and your hands, shape dough into a ball. Roll in sugar. Bake on parchment lined cookie sheets at 375ºF (190ºC) for 12-15 minutes. Let cool on cookie sheets or racks.

Ingredients

1/2 cup canola oil (125 mL)

1 cup granulated sugar (250 mL)

1 egg (1 )

1/4 cup molasses (60 mL)

1 3/4 cup all purpose flour (425 mL)

2 tsp ground ginger (10 mL)

1 tsp ground cinnamon (5 mL)

1 tsp baking powder (5 mL)

1 tsp baking soda (5 mL)

1/2 tsp salt (2 mL)

1/4 cup granulated sugar (60 mL)

Did you know?

Did you know?

Directions

  1. In a large bowl, beat canola oil with sugar. Whisk in egg and molasses.
  2. In a medium bowl whisk together flour, ginger, cinnamon, cloves, baking powder, baking soda and salt.
  3. Add flour mixture to canola oil mixture and stir until dough is moist. The dough can be quite sticky.
  4. Using a 1 tsp (5 mL) self releasing scoop and your hands, shape dough into a ball. Roll in sugar. Bake on parchment lined cookie sheets at 375ºF (190ºC) for 12-15 minutes. Let cool on cookie sheets or racks.

Nutritional Analysis

Calories

Total Fat

Saturated Fat

Cholesterol

Sodium

Carbohydrates

Fiber

Sugar

Protein

Potassium

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