Old Family Recipes
I had not made gingersnaps in a long while. They have been on my long list of “must make” all season. When my cousin asked about our Grandma’s recipe it was the push I needed to get baking these beauties.
What we think is the original recipe from our youth calls for shortening – well, that wasn’t happening! So off to the kitchen I went.
I know that Canola Eat Well has a fabulous Gingersnap cookie that uses canola oil so I set out to make the flavour of our youth into a modernized, non shortening containing cookie.
It was relatively easy to make the update to canola oil. The newer version has the same great chew and spicy flavour I remember.
Time to go #EatAllTheCookies!
- 1/2 cup canola oil
- 1 cup granulated sugar
- 1 egg
- 1/4 cup fancy molasses
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp cloves
- 1/4 tsp salt
- 1/4 cup granulated sugar for rolling
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream the oil together with the sugar until well blended and it looks like wet sand.
- Add the egg and molasses and mix well.
Tip: measure the molasses in the same liquid measure cup as you used for the oil and it will slide right on out like magic!
- In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves and salt.
- Add the flour mixture to the wet ingredients and mix well.
- For consistent cookie size, use a 2 tsp self releasing scoop, to help form balls. Shape the balls with your hands to be smooth and symmetrical. The dough may not roll in your hands the same way as a solid fat dough but it does hold together and will make smooth balls. If you are exact with your 2 tsp scoop you will get 48 balls. (My scoop is Oxo Good Grips if you are looking to purchase one).
- Put the 1/4 cup of sugar in a small bowl or shallow dish. Roll each ball in the sugar to coat evenly and place 2″ apart on the prepared cookie sheets.
- Bake for 10 minutes. Allow to rest on baking sheet for 2 minutes before gently moving the cookies to a cooling rack.
Dough can be pre-made. After step 5, form the dough into a large ball, place in a resealable bag or in a bowl covered with plastic wrap and refrigerated for up to 24 hours prior to baking.
Keep in a resealable container on the counter for 2-3 days or freeze for up to a month.