Ginger Snap Cookies

DSC_6471 copy

It’s September and despite the 100-degree temperatures that we’re still enduring here in the south, our house is outfitted in browns, oranges, pumpkins, and fall scented candles.  These cookies, found at All Recipes, were an instant hit with their chewy middles and crispy outer shell.  They are the perfect treat to herald in the harvest season.


  • 2 cup packed brown sugar
  • 1 1/2  cup vegetable oil
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2/3 cup white sugar for decoration
Preheat oven to 375*
  1. In a large bowl, mix together the brown sugar, oil, molasses, and eggs.
  2. In another bowl, combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
  3. Bake for 8-10 minutes in preheated oven, or until center is firm. Cool on wire racks.

Makes approximately 5 dozen and they freeze amazingly well!

Pin It

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s