If you have delicious memories of the sweet and spicy aroma in Grandma's kitchen when she baked ginger snaps (or maybe licking the bowl?) you'll love these! Chewy on the inside and crispy on the outside. And oh so satisfying when you crave a good old-fashioned molasses ginger snap cookie. One bite and you'll never buy them again.
Here's how to make them:
Ingredients
1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1 egg
2 cups all-purpose flour
2 TSP baking soda
¼ TSP salt
½ TSP ground cloves
1 TSP ground cinnamon
1 ½ TSP ground ginger
⅓ cup granulated sugar
Instructions
Preheat oven to 375° F.
Mix the brown sugar, oil, molasses, and egg in a large bowl.
In another bowl, whisk together the flour, baking soda, salt, cloves, cinnamon, and ginger.
Add the flour mixture into the molasses mixture and combine well.
Using your hands, roll the dough into 1 1/4 inch balls.
Roll each ball in the granulated sugar before placing 2 inches apart on ungreased cookie sheets (you can use parchment paper).
Bake for 10 to 12 minutes in preheated oven until the center is firm.
Cool on wire racks and enjoy! You can top it with vanilla ice cream or make ice cream sandwiches with 2 cookies - yummy!
Did you make these? Post pics in the comments!
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