Gingersnap Cookies


Posted by Sarah | Posted in cookies, recipes | Posted on 17-04-2010

We recently had another open house, so that means I was in the kitchen baking again.  In efforts of finding the kind of cookie that is “the cookie” and will sell our house, I tried a new recipe.  I made Gingersnap cookies hoping their sweet aroma would sell our house.  Well, they didn’t sell the house (or even get us an offer), but they tasted pretty good.  I found the recipe on 17 and Baking’s web site (which is an awesome web site by the way!) and the cookies were every bit as delicious as she described them!

Perfect Gingersnaps
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
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.

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