Chewy Gingersnap Cookies
Makes around 4 dozen cookies
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.
1 c. unsalted butter -- melt and cool1/2 c. canola oil2 c. sugar1/2 c. molasses2 eggs4 t. baking soda4 c. flour1 t. cloves 1 t. salt2 t. ground ginger2 t. cinnamon
In Kitchenaid 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. Next, add the baking soda, flour, cloves, salt, ginger, and cinnamon. Mix again. Chill the dough for 1 hour or overnight. Remove from 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 freezer, place the frozen dough on parchment paper and cook at 375 for 8 minutes.
To make these into the BEST ice cream sandwiches, click HERE for tips on how to do that and use some of my favorite local Hudsonville Vanilla Ice Cream!
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Photo Credit: Bridging Her Story