Snappy Ginger Snap Cookies are the perfect holiday, or anytime cookie!
It’s the first week of December and I’m all like, Christmas cookies over here!! I decided to kick off the month with 5 days of super simple, super classic, and super delicious Christmas cookies to get you in the holiday spirit!
Today I am sharing one of my absolute favorite cookies, that in all honesty is pretty hard to get just right. My love for ginger snaps came at a very young age at my grandmother’s house. Almost every time we would visit her house in Florida (at that time we lived in Alabama), she would have the brown paper bag of old fashioned ginger snap cookies. I loved them so much. They were spicy and sweet, and unlike a traditional cookie, these were crunchy! And like strange Joanna fashion, I would eat super sharp cheddar cheese slices along side these cookies. Yea, it may be weird, but it’s good, for real. I still combine sharp cheese with a lot of sweet things, and these cookies, in case you were wondering were good with a slice of cheese. Not on top of course, together as in eat a cookie then eat a slice of cheese.
Anyway. We aren’t here to talk about cheese and cookies, although I have several other cheese and sweets that I eat together that are quite interesting, we are here for these snappy ginger snap cookies. I have made so many attempts at ginger snap cookies, and every single time the same thing happens, they are chewy. No, no, no. They are after all called ginger”snaps”, they aren’t called ginger”chewy”. I love chewy cookies, just now ginger ones. If your looking for that chewy ginger cookie, check out our Pumpkin Ginger Cookies, they have a hint of pumpkin flavor and are chewy in texture. These are crunchy and perfect dipped in a glass of ice cold milk (if your a milk drinker, I am not), hot chocolate, or coffee.
- 1 tablespoon ground flax seed + 3 tablespoons water 1 egg, do this first!, mixed and set aside
- 2/3 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup black strap molasses
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 1/4 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/3 cup sugar for dough rolling
- Preheat your oven to 350 degrees.
- In a bowl mix together your flour, spices, and baking soda. Set aside.
- In a large bowl mix together the sugar, oil, vanilla, molasses, and the flax egg.
- Slowly add your dry ingredients to your wet until they are thoroughly combined.
- Shape the dough into 1 inch balls, roll them into sugar, and place them on a lined baking sheet.
- Bake for 10 to 12 minutes or until the edges begin to look firm.
- Allow them to cool a couple of minutes on the baking sheets before removing them to cooling racks.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 150mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 2g