Ginger Snaps
These cookies are simply delicious at any time of the year but are perfect for the holiday season. They can be made crispy or chewy depending on the amount of time that they are in the oven. This cookie is perfect with your favorite cup of hot tea or a tall glass of milk. You will be sure to make these again and again for generations to come.
INGREDIENTS
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1 c sugar
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3/4 c canola oil
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1/4 c molasses
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1 egg
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2 c flour
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2 ts baking soda
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1/2 ts cinnamon
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1/2 ts ginger
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1/2 ts cloves
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Bake 375 about 7 - 8 minutes
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If you want them soft take them out just when they flatten out - ya gotta watch!
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INSTRUCTIONS
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Preheat oven. Heat oven to 350°F.
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Whisk together dry ingredients. Flour, soda, ginger, cinnamon, cloves, and baking soda.
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Cream together butter and sugars. Using a separate mixing bowl, cream together the softened butter and sugars until the mixture is a light and fluffy and pale yellow color, about 2 minutes
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Mix in the remaining wet and dry ingredients. Put in the egg and molasses, and mix until each is combined. Gradually add in the dry ingredient mixture and stir until it is evenly incorporated.
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Bake for about 7-8 minutes, until the cookies begin to flatten. Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
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​Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.