The Very Best Gingersnap Cookies

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This recipe for Gingersnap Cookies has been in my family for 100 years and was passed down to me from my Grandmother Hughena McFeeters. It is soft, chewy and full of that ginger molasses flavour gingersnaps are famous for. This recipe has been coveted and never ever shared ... till now! • Ingredients • 2 cups pastry flour • 1 1/2 cup white sugar divided • 3/4 cup vegetable oil • 1/4 cup molasses • 1 large egg • 2 tsp baking soda • 1 tsp cinnamon • 1 tsp ginger • 1/2 tsp salt • Instructions • In a large bowl mix oil and 1 cup sugar until well combined. • Add egg and molasses and mix until thick. • Place a large sieve over the bowl and flour, baking soda, spices and salt and sift into molasses batter. • Mix the flour mixture into molasses batter with fork JUST until combined. • Place batter in the fridge for 1 hour. Preheat oven to 350 degrees F. • Roll batter into 1 inch balls and then roll in remaining 1/2 cup sugar to lightly coat. • Bake for 10-12 minutes until flattened and set but not hard. Do not overbake. • Remove from oven and transfer cookies to a cooling rack to cool. • For more great cookie recipes visit https://thedeliciousspoon.com/categor... • Follow me on Instagram to stay up to date on the latest recipes: / thedeliciousspoon

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