Tuesday, January 10, 2012

Soft Gingersnap Cookies

With all the sickness that was going around our home we really didn't have a chance to do much holiday baking.  Major bummer in my book!  We did manage to make a few dozen of these delicious, super easy cookies.  They are great hot from the oven, and taste great the next day too, if they last that long.

Soft Gingersnap Cookies
4 cups flour
4 tsp. baking soda
1 tsp. salt
2 tsp. ginger
2 tsp. cinnamon
2 cups sugar, plus extra to roll dough balls in
2 eggs
1/2 cup molasses
1 1/2 cups oil

Blend oil, sugar, eggs and molasses. 

Add dry ingredients and refrigerate dough for one hour. 

Form into balls using about 2 tsp. of dough* and roll in sugar. 

Bake on ungreased cookie sheet for 12-14 minutes at 350 degrees.

Simple, easy and DELICIOUS!
*I use a cookie scoop, perfect size!

PS: Don't forget to enter the Le Creuset Giveaway!!


  1. These cookies look and sound good. I am always looking for good cookie recipes, since I make them regularly so my husband has some sweet treats in his lunch.

    Nice blog. :)

    -M. Wildflower, visiting from Raising Homemaker's link-up

  2. Great recipe. Illness went through our house in the New Year so we're just now getting back into the baking mode. Thanks for sharing.



Look forward to hearing from y'all, just remember your southern manners.

Related Posts Plugin for WordPress, Blogger...