Betty’s Gingersnaps

Betty’s Gingersnaps

Caution: These gingersnap cookies are highly addictive! A great cookie to enjoy all year round.  Recipe courtesy of CanolaInfo.  

Makes
36 cookies
  • Ingredients
    • 1/2 cup canola oil (125 mL)
    • 1 cup granulated sugar (250 mL)
    • 1 egg (1 )
    • 1/4 cup molasses (60 mL)
    • 1 3/4 cup all purpose flour (425 mL)
    • 2 tsp ground ginger (10 mL)
    • 1 tsp ground cinnamon (5 mL)
    • 1 tsp baking powder (5 mL)
    • 1 tsp baking soda (5 mL)
    • 1/2 tsp salt (2 mL)
    • 1/4 cup granulated sugar (60 mL)
  • Directions
    1.  In a mixing bowl, beat canola oil with sugar. Whisk in egg and molasses. Add flour, ginger, cinnamon, baking powder, baking soda and salt. Stir until dough is moist. The dough can be quite sticky.
    2.  Using 1 tsp (5 mL) per cookie, shape dough into a ball. Roll in sugar. Bake on lightly oiled cookie sheets at 375ºF (190ºC) for 12-15 minutes. Let cool on cookie sheets or racks.

Nutritional Analysis

Serving Size
1 cookie
Servings
36 cookies
Calories
80
Total Fat
3.5 g
Saturated Fat
0 g
Cholesterol
5 mg
Sodium
85 mg
Carbohydrates
13 g
Fiber
less than 1 g
Protein
1 g