Jumbo Gingersnaps
Jumbo Gingersnaps recipe
Yield
10 cookiesPrep
20 minCook
15 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
plus more for rolling |
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
vegetable oil
|
|
| ¼ | cup |
molasses
dark |
|
| ¼ | cup |
maple syrup
or maple flavored syrup |
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
plus more for rolling |
|
| 532 | ml |
all-purpose flour
|
|
| 177 | ml |
vegetable oil
|
|
| 59 | ml |
molasses
dark |
|
| 59 | ml |
maple syrup
or maple flavored syrup |
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
ginger
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
|
|
Directions
Into large bowl, measure ½ cup sugar and remaining ingredients.
With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.
Preheat oven to 350℉ (180℃).
Place 2 tablespoons sugar on waxed paper.
Shape ¼ cup dough into a ball; roll in sugar to coat evenly.
Repeat with remaining dough to make 10 balls in all.
Place balls, 3 inches apart, on ungreased cookie sheets.
Dough is very soft; balls will flatten slightly.
Bake cookies 15 minutes. With pancake turner, remove cookies to wire racks to cool.
Store cookies in tightly covered container.
Makes 10 cookies.
