I keep this dough in the freezer ready to go. Freezing them solidifies the butter, which results in a richer cookie. Keep this treat handy for any surprise guests. Make sure NOT to overbake them—the joy here is in the chewy.
This recipe is vegetarian.
Chewy Gingersnap Cookies
Makes around 4 dozen cookies
1 cup unsalted butter—melt and cool
½ cup canola oil
2 cups sugar
½ cup molasses
2 eggs
4 teaspoons baking soda
4 cups flour
1 teaspoon cloves
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
In a mixer (or bowl and a strong arm for mixing) with paddle attachment: Combine butter, oil, sugar, molasses, and eggs. Mix until combined but not fluffy.
Add the baking soda, flour, cloves, salt, ginger, and cinnamon. Mix again.
Chill the dough for 1 hour or overnight.
Remove from the refrigerator and roll into 1 inch balls, then dip into sugar to coat.
Bake at 350 on parchment-lined sheets for 7 minutes. If taking dough balls directly from the freezer, place the frozen dough on parchment paper and cook at 375 for 8 minutes.
To make these into the BEST ice cream sandwiches, read this guide, and use some of my favorite local Hudsonville Vanilla Ice Cream!
Find more great food recipes in my second book, Lark Parties! #livinglark
