Chewy Gingersnaps

Recipe by Real Simple.

This gingersnap recipe is amazing.  These cookies are perfectly chewy and they're even better the next day.

What you'll need

4 cups All-purpose flour

2 tsp Baking soda

2 tsp Ground cinnamon

1 tsp Kosher salt

1 tsp Ground nutmeg

1 tsp Ground ginger

1/2 tsp Ground cloves

1 cup Unsalted butter, at room temperature

2 cups packed Light brown sugar

2 large Eggs

1/2 cup Molasses

1/4 cup Canola oil

1/2 cup Granulated or coarse decorating sugar

How to

1.  Heat oven to 350°F.  In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves; set aside.

2.  Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.

3.  Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

4.  Place the granulated sugar on a plate. Shape the dough into balls (about 2 tbsp each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheets.

5.  Bake, rotating the baking sheet halfway through, until the edges are firm but the centers are still slightly soft, 16 to 18 minutes (I found 14 minutes was perfect). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. 

Makes 36 cookies.