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Jumbo Gingersnaps


Large soft ginger cookie

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  • 1/2 cup Sugar + more for rolling to coat in sugar
  • 2 1/4 cups all purpose flour
  • 3/4 cup salad oil
  • 1/4 cup dark molasses
  • 1/4 cup maple syrup
  • 2 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamon
  • 1/4 tsp salt
  • 1 egg
  • ( can make 1 1/2 hr before serving or 1 month ahead)



Step 1

Into large bowl, measure 1/2 cup sugar and remaining ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.

pre-heat oven to 350 degrees. Place 2 tbsp sugar on waxed paper. shape 1/4 cupful dough into a ball, roll in sugar to coat evenly. Repeat with remaining dough to make 10 balls in all. Place balls 3 inches apart on ungreased cookie sheets. (Dough is very soft, balls will flatten slightly) Bake cookies 15 minutes. With pancake turner, remove cookies to wire racks to cool. Store cookies in tightly covered container to use up within 1 month.
Makes 10 cookies

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