Friday, 24 January 2014

My Favourite Gingersnaps

I almost called these "Snappy Gingersnaps", I know, I'm sorry, we're better than that. It's true though, they're a cinch to make and don't take very long from start to finish....or very long from start to finishing them all off with a glass of milk, for that matter. That leads to my next confession: I've made these 3 times in the last week. Both of my brothers have declared that gingersnaps are their favourite kind of cookie so every time the cookies run out I just keep making more! Maybe I'll take a break when we run out of molasses... but probably not.

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

Preheat your oven to 375 degrees.

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 sugar mixture, stirring until dough comes together.

Line baking sheets with parchment paper. Scoop up 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 or 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. Enjoy with a glass of ice cold milk. =)

Recipe from 17 and Baking