This is a recipe from my mother. Our family has been making them for 50 years.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.

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  • Roll teaspoonful of dough into ball, drop into sugar to coat.

  • Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

291.3 calories; 2.7 g protein; 42.1 g carbohydrates; 15.5 mg cholesterol; 315.5 mg sodium. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2007
This recipe is honestly fool-proof. I've made them twice now. The first time I accidently left out a whole cup of flour and didn't realize it until I had baked too many to try to fix it. They came out like crinkly molasses cookies and tasted great. The second time I got the flour right and they stayed in puffed little balls more like a ginger snap. So you can pick which you want! Also the baking time can be adjusted very liberally. I've baked them for as little as 7 minutes to get a crisp outside and chewy center and up to 15 or 16 to get a true ginger snap. The choice is yours!! Read More
(43)

Most helpful critical review

Rating: 3 stars
06/05/2012
only ok not the recipe I was looking for Read More
(2)
62 Ratings
  • 5 star values: 42
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/09/2007
This recipe is honestly fool-proof. I've made them twice now. The first time I accidently left out a whole cup of flour and didn't realize it until I had baked too many to try to fix it. They came out like crinkly molasses cookies and tasted great. The second time I got the flour right and they stayed in puffed little balls more like a ginger snap. So you can pick which you want! Also the baking time can be adjusted very liberally. I've baked them for as little as 7 minutes to get a crisp outside and chewy center and up to 15 or 16 to get a true ginger snap. The choice is yours!! Read More
(43)
Rating: 5 stars
08/29/2002
This cookie has excellent flavor and was very easy to make. I rolled the balls of dough in raw sugar instead of white sugar and they looked really pretty. Read More
(18)
Rating: 5 stars
12/25/2011
Followed recipe but added twice the amount of ginger. Absolutely wonderful cookie! This is a keeper! Read More
(16)
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Rating: 5 stars
02/02/2009
This is my favorite gingersnap recipe! I like the fact that it uses oil instead of butter. I sometimes make them with half or all whole wheat; this is one of the few cookie recipes that I have been able to get away with that! To make them pretty for Christmas I dip them halfway in melted white chocolate. They are out-of-this-world good that way! Read More
(13)
Rating: 4 stars
11/27/2009
Delish! My new ginger cookie! I replaced the white sugar with 3/4 cup brown sugar and added 1/4 tsp white pepper (black works too) for more kick. IMO to make these a true "ginger" cookie it needs more than 1 tsp dry ginger so next time I'll grate some fresh ginger too. 15 minutes would've burnt these. I think 10-11 minutes is a more appropriate cooking time. Read More
(11)
Rating: 4 stars
02/21/2006
Very good! The dough is super easy to work with. I prefer mine with more spice so I add 1/2 tsp. of black pepper. Also I thought they were a little too sweet and I found 3/4 cup of sugar works better for me. Watch the baking time carefully. I like mine a little softer so I stop baking them just after they crinkle (10-12 minutes.)I took someone else's suggestion and I rolled them in turbinado sugar. They look very pretty. These are great for someone who can't have butter. Read More
(9)
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Rating: 5 stars
12/20/2011
These cookies are the absolute positive BEST...they are crunchy on the outside and soft on the inside (but not too soft)...A definite keeper and I will make these cookies over and over again...THANK YOU so much for sharing this recipe...It is the BEST Ginger type cookie I've come across and I wanted to let folks know that..I baked mine for 10 1/2 to 11 minutes...they came out perfectly and so delicious. The 1/4 cup of sugar listed (before the salt) is used for rolling cookies in before baking them and not meant to be added to the flour mixture...at least that's how I took it to be...also too may I suggest that you use a fresh box of baking soda when making these great cookies. Read More
(7)
Rating: 4 stars
08/29/2002
This is a crunchy but not hard cookie. Even undercooking it by 5 or 6 minutes didn't yield a soft or chewy cookie. It has a good flavor. The dough doesn't have to be refrigerated before forming balls nor do you have to soften butter for it which makes it a great last-minute recipe. Read More
(7)
Rating: 5 stars
12/23/2011
I just joined this site -- which I've been using for years without doing so! -- specifically so I could add another five-star rating for this amazing recipe. I just made what may be the single best batch of cookies ever -- and I'm a very very experience baker! So so good!! I worried about the amount of sweetener using oil the fact that the baking sheets were to be ungreased etc etc etc. But except for adding 1/2 tsp fresh nutmeg and a scant 1/4 tsp black pepper -- and mixing by hand -- I followed the recipe exactly and the results could not be better! Thank you Dani for such a great recipe! Read More
(7)
Rating: 3 stars
06/05/2012
only ok not the recipe I was looking for Read More
(2)