Gingersnaps
Gingersnaps are a classic Christmas cookie. Additionally, if I didn’t make these, I’m not sure how I would use up all the molasses I bought specifically to make gingersnaps. It’s a vicious, delicious cycle. The recipe is provided below.
Gingersnaps
Source: adapted from allrecipes.com
Makes about 3 dozen cookies.
Cookies
- 1 cup packed brown sugar
- 3/4 cup vegetable oil
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 cup white sugar for decoration
Preheat oven to 375 degrees F.
In a large bowl, mix together the brown sugar, vegetable oil, molasses, and egg.
Combine the flour, baking soda, salt, cloves, cinnamon, and ginger in a separate bowl.
Stir dry ingredients into the molasses mixture.
Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
Bake for 10 to 12 minutes in preheated oven, or until center is firm. Allow to cool.
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