23 12 / 2011
Gingersnaps
When I think about different types of holiday cookies gingersnaps are one of the cookies that always comes to mind. They definitely aren’t my favorite cookie (don’t get me wrong I rarely refuse any cookie), but I feel like many people love them. My husband is one of those people who really loves gingersnaps.
This year December has been so crazy & since we were going to be away so much we decided to not get a tree. I was sad about it but did not have the time or energy to worry about it. Last weekend while I was working my husband went out and got a small real tree. He set it up in our apartment and put lights on it. Oh and on top of this all he cleaned the entire apartment completely unprompted. That night we decorated the tree and it helped me get into the spirit of Christmas. I am so lucky to have him!
I shared this story because my husband is the reason I made these gingersnaps. They are titled the perfect gingersnap because that is exactly what they are. Crisp on the outside and soft on the inside. Please make these for the gingersnap lover in your life!
Ingredients
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
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.
Source: 17 and Baking
