Soft and Chewy Gingersnap Cookies

Although I didn't make any formal New Years resolutions, I have been trying to eat a little healthier the past few weeks. I am all about moderation and have been trying to add a few more healthy snacks and meals into the mix. However, I have not been able to stop thinking about these Gingersnap Cookies I made last month. They would have made a great post back in December when everyone was thinking about holiday baking and cookie exchanges. But I really didn't want to wait another year to share one of the best cookie recipes I have made to date. 

Gingersnaps have been somewhat of an acquired taste for me. I didn't love them for a long time but now I cannot get enough of them. That being said, I still don't like thin and crispy gingersnap cookies. It took me a while to find a good recipe for a soft and chewy version, but now that I found this recipe I will never go back to any of the others. 

Soft and Chewy Gingersnap Cookies
Recipe from Brown Eyed Baker (Originally adapted from Two Peas and Their Pod)

3 1/2 cups all-purpose flour
2 1/4 tsp baking soda
1 tsp salt
1 1/4 tsp ground cinnamon
1 1/4 tsp ground cloves
1 tsp ground ginger
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
3 tsp vegetable oil
2 large eggs
1 tsp vanilla extract

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, bakings soda, salt, ground cinnamon, ground cloves and ground ginger. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar.  Beat until light and creamy, about 3-4 minutes. Add the molasses and continue to mix until fully incorporated. Scrape down the sides of the bowl as necessary. Add the vegetable oil, eggs and vanilla extract. Mix until combined.

With the mixer on low speed, slowly add the dry ingredients to the mixer bowl. Mix until just combined.

Scoop the cookie dough (about 1 1/2 tbsp at a time) onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.