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Stubb's gingersnaps

DEAR SOS: Three or four years ago in a big article on holiday cookies, The Times published a brilliant recipe for gingersnaps. I've lost it. I can remember little of it today except that the recipe contained oil as shortening, ... Read more

Total time: 1 hour | Makes 48 cookies
  • 3/4 cup oil
  • 1 cup sugar, plus extra for rolling
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon ground ginger

Step 1Heat the oven to 375 degrees. Grease a baking sheet and set aside.

Step 2Beat the oil and 1 cup of sugar in a bowl until creamy. Add the molasses and egg, and beat well.

Step 3Sift together the flour, salt, baking soda, cinnamon, cloves and ginger. Add to the sugar mixture and mix well.

Step 4Roll the dough into teaspoon-size balls. Roll the balls in sugar to coat and place 2 inches apart on the baking sheet. Bake the cookies until cracked and lightly browned, 12 to 15 minutes.

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