Soft Gingersnap Cookies (Made with Canola Oil)

Soft Gingersnap Cookies – crispy on the outside and soft on the inside. The secret to the soft, chewy texture is canola oil! These are hands-down the best gingersnaps I’ve ever eaten. SOOO much better than the hard store-bought version. Sugar, canola oil, eggs, molasses, flour, baking soda, salt, ginger, cloves, and cinnamon. Will keep for 3 to 4 days or can freeze for later. #cookies #christmas #dessert #cookieswap

plate of gingersnap cookies

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The BEST Gingersnap Cookies

Christmas is all about cookies at our house and these Soft Gingersnap Cookies are a favorite! Crispy on the outside and soft on the inside. SOOOOO much better than those hard gingersnap cookies you buy at the grocery store! These cookies are a must for your holiday cookie tray. I’ve already made one batch this month and I have them on the list to make again for Santa.

plate of gingersnap cookies

How to Make Soft Gingersnap Cookies with Canola Oil

These cookies are very easy to make. The secret to their soft, chewy texture is canola oil! There is no butter or shortening in these cookies, just canola oil. To make the cookies, mix together sugar and oil. Add eggs and molasses. Finally mix in flour, baking soda, salt, ginger, cloves, and cinnamon. Scoop the dough with a small cookie scoop and roll in sugar. Place on a baking sheet and bake.

  • These cookies spread A LOT! Do not crowd your pan. I suggest using a small cookie scoop (1 Tablespoon).
  • If your cookies don’t have that nice crinkled top, that means you added too much flour to the dough. Don’t worry, they will still taste delicious.
  • I use King Arthur All-Purpose Flour.
  • One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • The cookies will keep 3 to 4 days in an air-tight container.
  • Can I freeze Gingersnap cookies? Yes! I love to freeze the baked cookies for later. Place the cooled cookies in a freezer bag and freeze. When ready to eat, thaw the cookies on the countertop for about 30 minutes.
plate of gingersnap cookies

Easy Holiday Cookie Recipe

This is one of our all-time favorite cookie recipes. This makes a lot of cookies. It would be perfect for a holiday cookie swap. I also love to wrap them up in a cellophane bag with a festive ribbon and give some to neighbors and as teacher gifts. You must give these a try when you start your holiday baking!

Here are a few more of our favorite holiday treats from the blog that go great with these cookies:

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plate of gingersnap cookies

Soft Gingersnap Cookies

Yield: 4 dozen
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Soft Gingersnap Cookies – crispy on the outside and soft on the inside. The secret to the soft, chewy texture is canola oil! These are hands-down the best gingersnaps I've ever eaten. SOOO much better than the hard store-bought version. Sugar, canola oil, eggs, molasses, flour, baking soda, salt, ginger, cloves, and cinnamon. Will keep for 3 to 4 days or can freeze for later.

Ingredients:

  • 2 cups sugar
  • cups canola oil
  • 2 large eggs
  • ½ cup molasses
  • 4 cups all-purpose flour
  • 4 tsp baking soda
  • 1 tsp salt
  • 3 tsp ground ginger
  • 4 tsp ground cinnamon
  • 1 tsp ground cloves
  • additional sugar for rolling

Instructions:

  • Preheat oven to 350ºF.
  • In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, salt, ginger, cinnamon, and cloves. Gradually add to creamed mixture and mix well.
  • Using a small cookie scoop, scoop dough into balls and roll in sugar. Place 2-inches apart on a parchment-lined baking sheet.
  • Bake for 10-12 minutes. Remove to wire racks to cool.

Steph

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Comments

  1. Mine were crispy but delicious. Partially dipped in white chocolate and decorated with tiny holly berries and leaves as someone had suggested. Will make again, but use small cookie scooper to make more uniform in size( and shape)

  2. These are some of my favorite cookies. Please remind me to buy some molasses!!
    Thanks for sharing your recipe and helpful tips.

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