Bake it
Gingersnaps
Caution: These gingersnap cookies are highly addictive! A great cookie to enjoy all year round. Recipe courtesy of CanolaInfo.
Updated
Ingredients
- 1/2 cup canola oil (125 mL)
- 1 cup granulated sugar (250 mL)
- 1 egg
- 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)
Directions
- In a large bowl, beat canola oil with sugar. Whisk in egg and molasses.
- In a medium bowl whisk together flour, ginger, cinnamon, cloves, baking powder, baking soda and salt.
- Add flour mixture to canola oil mixture and stir until dough is moist. The dough can be quite sticky.
- 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.
