Someones' Mom's Gingersnaps

These old-fashioned gingersnaps use vegetable oil instead of butter, which gives them a distinctly chewy, almost cakey center while the sugar-dipped tops crack and crinkle into that classic gingersnap look. Molasses and a generous amount of ground ginger provide the deep, spicy backbone.

The dough comes together quickly. Cream the oil and sugar (yes, you can cream oil, it just stays looser than butter), beat in the eggs and molasses, then fold in the flour mixture. Roll teaspoon-sized balls of dough, dip one side in granulated sugar, and bake sugar-side up on an ungreased sheet.

That sugar coating is what creates the crackled, crinkly surface as the cookies spread and the top dries out while the inside stays soft. Pull them when they’re lightly browned. They firm up significantly as they cool.

Pro Tips

• Use teaspoon-sized portions, not tablespoons. These cookies spread and a tablespoon-sized ball will flatten into a thin wafer.
• Only dip the top in sugar, not the whole ball. The flat sugar-free bottom helps them hold their shape on the sheet.
• Don’t overbake. They should look slightly underdone when you pull them out. The carry-over heat finishes the job on the hot pan.
• Store in an airtight container once completely cool. These stay chewy for days if sealed properly.

Variations

• Add a pinch of ground cloves and black pepper for a spicier, more complex gingersnap.
• Roll the balls in turbinado (raw) sugar instead of granulated for a crunchier, sparkly top.
• Sandwich two cookies around a cream cheese frosting for gingersnap whoopie pies.