Chewy Gingersnap Cookies

 

Chewy Gingersnap Cookies

Makes around 4 dozen cookies

I keep this dough in the freezer ready to go --  freezing them solidifies the butter, which results in a richer cookie.  Keep this treat handy for any surprise guests.
 

1 c. unsalted butter -- melt and cool
1/2 c. canola oil
2 c. sugar
1/2 c. molasses
2 eggs
4 t. baking soda
4 c. flour
1 t. cloves
1 t. salt
2 t. ground ginger
2 t. cinnamon

In Kitchenaid Mixer (or bowl and a strong arm for mixing) with paddle attachment: Combine butter, oil, sugar, molasses, and eggs.  Mix until combined but not fluffy.  Next, add the baking soda, flour, cloves, salt, ginger, and cinnamon.   Mix again.  Chill the dough for 1 hour or overnight. Remove from refrigerator and roll into 1 inch balls, then dip into sugar to coat.  Bake at 350 on parchment-lined sheets for 7 minutes.  If taking dough balls directly from freezer, place the frozen dough on parchment paper and cook at 375 for 8 minutes.

To make these into the BEST ice cream sandwiches, click HERE for tips on how to do that and use some of my favorite local Hudsonville Vanilla Ice Cream!

 

Chewy Gingersnap Cookies