Chewy Gingersnaps With Variations

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup unsalted butter, room temperature (2 sticks)
• 2 cups light brown sugar, packed
• 2 large eggs
• 1/2 cup molasses
• 1/4 cup oil
• 1/2 cup decorator sugar (coarse)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a large bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
• 3 use an electric mixer to beat the butter and brown sugar together on medium-high, until light and fluffy, 2 to 3 minutes; beat in the eggs, the molasses, and the oil.
• 4 reduce mixer speed to low and gradually add in the flour mixture, mixing until just combined (do not overmix).
• 5 place the decorating sugar on a plate.
• 6 shape dough into balls using about 2 tablespoons of dough for each; roll balls in the sugar to coat and place on baking sheets 3 inches apart.
• 7 bake until the edtges are firm and the centers are still soft, 16 to 18 minutes, rotating the sheets halfway through.
• 8 let cool slightly, then transfer to wire racks to cool completely.
• 9 variations: cashew gingersnaps - make as above but, after mixing, fold in 1 cup chopped, salted cashews and 1/2 cup chopped candied ginger (makes 42). chocolate chunk gingersnaps - make as above but, after mixing fold in 6 ounces of chopped semi-sweet chocolate (makes 40).