They look very sugary....but I am excited to try playing with it.
From 17 and Baking
Makes 5 dozen 2″ cookies
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup canola oil
1 large egg
Sugar for rolling (I like evaporated cane juice or raw sugar)
Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.
Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes – if you like crispy gingersnaps, try 9-10 minutes.
Cookies will be very soft but will firm up. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.
Perfect Gingersnaps - Disclaimer - I have never tried this recipe : )
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4 comments:
I was looking for a gingersnap recipe. I'll have to make it and tell you how it turned out. :) thanks so much...:)
Sounds good! I'd love to hear how they turn out. Sarah
I tried the gingersnaps and they were AMAZING!!!! I added more ginger and cinnamon and cut the sugar down a little. :) But they are by far the best gingersnap recipe I have tried!! Thanks so much for the recipe. :)
I am glad to hear that! Now I am excited to try them. Sarah
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