Ginger Snap Cookies

Ginger snap cookies remind me of everything "homey". Family, good friends, a nice fire, good conversation. Get the picture? Most often it's the simple things that give you the most pleasure in life. And I find that it's the same with great recipes. This recipe features common ingredients combined to make a delicious little cookie. And just look at those crackles on the surface! The classic mark of a perfect ginger snap. Pretty and so yummy!







Ginger Snap Cookies

1 cup brown sugar
3/4 cup canola oil
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground cloves
2 tsp ground cinnamon
2 tsp ground ginger
1/4 cup white sugar for decoration

Preheat oven to 375 degrees. Very lightly grease a cookie sheet covered with aluminum foil.

In a large bowl, mix together the brown sugar, oil, molasses, and egg.

In a seperate bowl, whisk together the flour, baking soda, salt, cloves, cinnamon, and ginger, then add to the molasses mixture. Mix well by hand to combine. Dough mixture will be oily and crumbly.

Press dough together to form 1 1/4 inch balls. Press down the ball in the white sugar to slightly flaten the top and place sugar side up about 2 inches apart on your cookie sheet.

Bake at 375 degrees for 10 minutes. Let cool and harden on cookie sheet for 5 minutes before removing. So good with a glass of milk!

Makes about 3 dozen cookies


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