Ginger Snaps

I love these cookies. They’re easy to make and perfect every time. They’re crunchy, but not too crunchy.

Where did the recipe come from? Not sure anymore. I’m sure I started with an Internet recipe but it’s changed and morphed and handwritten these days. So… credit to the originator, but I don’t know who she/he is. Bummer, right?

Hope you enjoy these as much as I do.

Ingredients

• 1 cup light brown sugar
• 3/4 cup vegetable oil
• 1/4 cup molasses
• 1 egg
• 2 cups King Arthur unbleached flour
• 2 teaspoons baking soda

• 1/4-1/3 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 teaspoon ground cinnamon
• 1-1/2 teaspoon ground ginger
• sugar (for rolling)

Directions

1. Preheat oven to 375 degrees F
2. In a bowl of a standing mixer, combine the brown sugar, oil, molasses, and egg.
3. In a separate bowl, combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture.
4. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets. DO NOT SMASH THEM DOWN
5. Bake for 10 minutes until center is firm and the tops are cracked and gorgeous… add a minute if needed
6. Cool on wire racks.

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