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!

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.

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  • Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.

  • Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.

  • 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

147 calories; protein 1.3g 3% DV; carbohydrates 21.1g 7% DV; fat 6.5g 10% DV; cholesterol 7.8mg 3% DV; sodium 157.8mg 6% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2014
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 - very greasy. They're perfect this time. Thanks for sharing. Read More
(10)

Most helpful critical review

Rating: 1 stars
12/19/2016
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. Read More
20 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/26/2014
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 - very greasy. They're perfect this time. Thanks for sharing. Read More
(10)
Rating: 5 stars
12/11/2013
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 be making 12 dozen of these two weeks from now after all. My toddler is fully enjoying this cookie with a small glass of milk. Having just made the cookies today I find the crunchy edges and inner chewiness delightfully seasonal and a nice change from other run-of-the-mill cookie exchange fare. I wonder if any will last until tomorrow to see if the texture or taste improves from what impressed me today. The only thing I did different from the recipe was to use vegetable oil. Oh I also lightly sprayed the pans and only halfway rolled the cookies in sugar trying to prevent any from sticking to the pan in case that was going to happen otherwise. Read More
(1)
Rating: 4 stars
12/23/2013
We loved them. Although next time I think I will add just a bit more molasses. Read More
(1)
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Rating: 5 stars
10/23/2016
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 going to use the dough for a cheese cake base!! Will let you know how it turns out!! Read More
(1)
Rating: 4 stars
05/24/2014
I just made these cookies to take to my church's social hour tomorrow. They smell and taste great although they are a little bit oily. Read More
Rating: 5 stars
11/22/2014
wonderful! I took these to work once and a coworker told me that they were amazing cookies. We all laughed when I told her their name. Read More
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Rating: 1 stars
12/19/2016
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. Read More
Rating: 5 stars
04/06/2020
lovely Read More
Rating: 4 stars
03/31/2018
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 1/2 c and they tasted fine. I think I will try freezing the balls before baking them. Maybe the texture will improve. If not then I will try adding butter to the oil and reduce the oil. Read More