This recipe has been tried, tested, and tweaked many times until I came up with the perfect, soft but not too soft, crinkled but not cracked gingersnap cookie with that perfect ratio of sugar and spice.



1 (packed) cup brown sugar

¾ cup vegetable oil

¼ cup molasses

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

¼ teaspoon table salt

½ teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/3 cup granulated sugar, for decoration



Preheat oven to 375°. In a large mixing bowl, beat the brown sugar, oil, molasses and egg until creamy. In a small bowl combine the flour, baking soda, salt, cloves, cinnamon and ginger. Gradually beat in the flour mixture. Roll the dough into 1¼” balls.

Add sugar to a small bowl and roll each ball in the sugar, then place each ball 2” apart on an ungreased baking sheet.

Bake the cookies for 10 to 12 minutes, or until center is firm. Cool on wire racks.


Makes 3 dozen cookies. 


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