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Amazing Ginger Snaps

Rated as 4.24 out of 5 Stars
15

"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!"
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Ingredients

1 h 30 m servings 147
Original recipe yields 24 servings (2 dozen cookies)

Directions

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  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. Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.
  3. Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
  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 21.1 1.3 8 158 Full nutrition

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Reviews

Read all reviews 12
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 g...

Most helpful critical review

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.

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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 g...

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 ...

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

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 ...

excellent recipe!

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 ...

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.

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.

they were a big hit, made some using gluten free flour, huge success, not too sweet, just right.