ginger snaps #tbt


ginger snaps

This week’s throwback* goes out to my love-hate relationship with ginger. It’s almost entirely hate, not at all helped by my current stay in Asia, but boy do I love these ginger snaps. 

I’m still not entirely sure how someone so averse to ginger can enjoy the softness and spice of these cookies, but let’s not question it. All I know is that the recipe’s lone teaspoon of ground ginger lets the molasses and brown sugar do most of the wowing. Let it do the same for you. 

ginger snaps
  1. 1 cup packed brown sugar
  2. 3/4 cup vegetable oil
  3. 1/4 cup molasses
  4. 1 egg
  5. 2 cups all-purpose flour
  6. 2 tsps baking soda
  7. 1/4 tsp salt
  8. 1/2 tsp ground cloves
  9. 1 tsp ground cinnamon
  10. 1 tsp ground ginger
  11. 1/3 cup white sugar for decoration
  1. Preheat oven to 375 degrees.
  2. In a large bowl, mix together the brown sugar, oil, molasses, and egg.
  3. In a separate medium bowl, combine the flour, baking soda, salt, cloves, cinnamon, and ginger.
  4. Stir flour mixture into the molasses mixture.
  5. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar, then place 2 inches apart on cookie sheets lined with parchment paper. Unless you prefer picking your cookies off of the pan, the parchment paper is key.
  6. Bake for 10 to 12 minutes, or until center is firm. Cool on wire racks.
  7. Enjoy!
Adapted from All Recipes
Adapted from All Recipes
Fortune Goodies
*Before relaunching Fortune Goodies into the site you see today, I had a short-lived Tumblr of the same name. These ginger snaps are from that first site. 

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