Oatmeal Gingersnaps
Oatmeal gingersnaps are seriously one of my favorite cookies. This cookie is so perfect for fall with those ginger and molasses flavors. It is the perfect bite because it is a little crunchy with a sugar coating on the outside but chewy and gooey on the inside. This is such an easy cookie to make and they are a great addition to your holiday cookie plate. One bite and you will be addicted! I have had this recipe for many years and pull it out of my file every fall season. The spicy flavors of this season always get me excited to start baking fall treats and get me in the mood for the holidays!
What you need to make oatmeal gingersnaps:
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar (plus 3/4 cup more to roll cookie dough in)
- 3/4 cup quick rolled oats
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup shortening
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- Extra sugar for rolling the cookies
How to make oatmeal gingersnaps:
- Stir together the flour, sugar, quick rolled oats, baking soda, ginger, cloves and salt in a large mixing bowl.
- Blend the shortening, molasses, egg and vanilla into the batter and beat well for 2 minutes with an electric mixer.
- Form the dough into 1 inch balls and roll in about 3/4 cup of sugar in a small bowl.
- Place the cookies 2″ apart on a greased cookie sheet. You can also use parchment paper or a silicone baking sheet. Bake at 375 degrees for 8-10 minutes. Remove the cookies while they are still soft and gooey inside. When you see them start to crack they are done.
- Let cookies cool for at least a minute before removing them to a cooling rack.
- Makes about 3 dozen cookies.
- Yum! Just look at that ooey gooey center! It’s the best part of the cookie and they are to die for right out of the oven.
Storage of oatmeal gingersnaps:
- Cool cookies and place in an airtight container. These cookies freeze very well for up to 3 monthes. They hold up well if you are going to mail them too!
- You can easily double this recipe if you want more of these delicious cookies too!
- Hint: To mail cookies stack them in a Pringles potato chip can. It makes the perfect mailing container!
Other delicious cookie recipes to try:
Oatmeal Gingersnaps
Oatmeal gingersnaps are full of ginger and molasses flavor with a chewy delicious center and a little crunch on the outside. Yummy!
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar (plus another 3/4 cup to roll cookies in)
- 3/4 cup quick rolled oats
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup shortening
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Stir together the flour, sugar, quick rolled oats, baking soda, ginger, cloves and salt in a large bowl.
- Blend the shortening, molasses, egg and vanilla into the batter and beat well for 2 minutes with an electric mixer.
- Form the dough into 1 inch balls and roll in about 3/4 cup of sugar in a small bowl.
- Place the cookies 2" apart on a greased cookie sheet. You can also use parchment paper or a silicone baking sheet. Bake at 375 degrees for 8-10 minutes. Remove the cookies while they are still soft and gooey inside. When you see them start to crack they are done.
- Let cookies cool for at least a minute before removing them to a cooling rack.
- Makes about 3 dozen cookies.