Amazing Ginger Snaps

My Aunt Lisa always made these chewy ginger snaps around the holidays. These are so easy to make and are sure to disappear for whatever crowd you make them for, your family or a get together. Enjoy!

Amazing Ginger Snaps Ingredients

The following are the ingredients needed to make delicious Amazing Ginger Snaps for 24 servings:

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2/3 cup canola oil
  • 1/4 cup unsulfured molasses
  • 1 egg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup white sugar, or as needed

Amazing Ginger Snaps Cooking Instructions

  • Prep10m
  • Cook10m
  • Ready In1h 30m

To cook Amazing Ginger Snaps, you need about 10 minutes of preparation time. The time needed to cook this Amazing Ginger Snaps is about 10 minutes , and you can serve your Amazing Ginger Snaps within 1 hour 30 minutes . The following are the steps to cook Amazing Ginger Snaps easily:

  1. 1 Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.
  3. 3 Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
  4. 4 Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Per Serving: 147 calories; 6.5 grams of fat; 21.1 grams of carbohydrates; 1.3 gram of protein; 8 milligrams of cholesterol; 158 milligrams of sodium.

  1. Dec 22nd 2018

    these are the best. I love them. so tasty and soft. because I don't like things too sweet I only used about half cup of sugar instead.

  2. Jul 30th 2018

    excellent recipe!

  3. Mar 30th 2018

    I agree with other reviewers that this dough is kind of crumbly and a bit hard to work with. But it seems a trade off for much less saturated fat in the cookies. I did reduce the sugar to 1/ ...

  4. Dec 19th 2016

    This recipe is too dry and way too oily! I will not make this one again. I think the staff were into too much rum and egg nog when they picked this.

  5. Oct 23rd 2016

    I just made these and they are fabulous!! I did use fresh ginger not granulated so it did change the texture I think. They are soft and chewy and very flavorful!! making them again today, go ...

  6. Jan 9th 2016

    I used oat flour and olive oil instead of all-purpose flour and canola oil. I followed the recipe otherwise, and my cookies were very flat.

  7. Aug 21st 2014

    I made them again but this time with 1/2 cup of melted butter and 1/2 cup of white sugar. First time I tried this recipe they turned out too sweet to my palate and due to the canola oil - ve ...

  8. Dec 23rd 2013

    We loved them. Although next time I think I will add just a bit more molasses.

  9. Dec 11th 2013

    Rather decent recipe, so thank you for sharing it! I was looking for something to make for this year's cookie exchange, and this fits the bill nicely. I decided to try it out today, and will ...