Soft and fluffy ginger cookies


Ginger Snap Cookies


2 1/4 Cups All-Purpose Flour
1 tsp Baking Soda
2 tsp Ground Cinnamon
1 1/2 tsp Ground Cloves
1/2 tsp Ground Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Salt
1 Cup Brown Sugar
1/4 Vegetable Oil
1/3 Cup unsulfered molasses
1 extra large Egg
Granulated Sugar for rolling cookies


1. Pre-heat oven to 350 degrees. Line 2 pans with parchment 2. In a large bowl, mix the dry ingredients: flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.  3. In another bowl, combine the brown sugar, oil, and molasses. Beat with an electric mixer for 5 minutes. 4. Turn the mixer to low and beat in the egg, mix for 1 minute 5. Slowly pour in the dry ingredients into the wet ingredients, and mix on low until combined 6. Form small balls with the dough, and roll them in the granulated sugar before placing them on the cookie sheets. 7. Bake for exactly 13 minutes.


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