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.
- 1 cup packed brown sugar
- 3/4 cup vegetable oil
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 tsps baking soda
- 1/4 tsp salt
- 1/2 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/3 cup white sugar for decoration
- Preheat oven to 375 degrees.
- In a large bowl, mix together the brown sugar, oil, molasses, and egg.
- In a separate medium bowl, combine the flour, baking soda, salt, cloves, cinnamon, and ginger.
- Stir flour mixture into the molasses mixture.
- 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.
- Bake for 10 to 12 minutes, or until center is firm. Cool on wire racks.