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Soft Gingersnaps


1/2 cup butter, softened
1/4 c. corn oil
1 egg
1 cup sugar
1/4 c. molasses
2 cups + 2 T. flour
2 t. baking soda
1 t. ground ginger
1 t. cinnamon
1/2 t. salt


Combine butter and oil in mixer bowl and beat until smooth. Beat in the egg, sugar and molasses. Sift the flour, baking soda, ginger, cinnamon and salt together. Add to the egg mixture to form a dough.

Roll into 1″ balls and coat with additional sugar. Place on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until puffed. Cook on the cookie sheet for several minutes. Remove to wire rack to cool completely.

Makes 4 dozen.

Recipe from the Junior League of Salt Lake City’s Always in Season Cookbook.

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