Chewy Chocolate Gingersnap Cookies
These Chewy Chocolate Gingersnap Cookies are a holiday must! They're rich and chewy and loaded with lots of ginger flavor!
Prep Time10 minutes mins
Cook Time10 minutes mins
Chilling Time8 hours hrs
Total Time8 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Keyword: gingersnap, molasses, holiday, chocolate, Christmas, cinnamon
Servings: 30 cookies
Calories: 106kcal
Author: MaryAnn Dwyer
- 2/3 cup vegetable oil
- 1 cup granulated sugar, plus about 1/2 cup extra for rolling cookie dough balls in before baking
- 1 large egg, room temperature
- 1/4 cup unsulphered molasses
- 1 2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. salt
In a small bowl mix together oil, sugar and egg. Beat until fluffy. Stir in molasses. Set aside.
In a large bowl, sift together flour, cocoa powder, baking soda, cinnamon, ginger and salt. Stir wet ingredients into dry ingredients until combined. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat.
Remove dough from refrigerator. Scoop dough with a 1 1/2-inch cookie scoop into balls. Roll the balls in a small bowl of granulated sugar. You can use plain granulated sugar or holiday colored. Place balls on parchment lined baking sheet, about 2 inches apart. (cookies will spread so definitely space them out) Bake for 8-10 minutes until edges are set and tops are crackled. As soon as you remove them from the oven you can flatten your cookies with the bottom of a glass if you like your cookies flatter. Cool on baking sheet for 1 minute then transfer to wire racks to cool completely.
Calories: 106kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 126mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 9IU | Calcium: 11mg | Iron: 1mg