Ginger Snap Cookies Recipe

Ingredients:

• 1 cup brown sugar, firmly packed
• 3/4 cup vegetable oil
• 1/4 cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/3 cup granulated sugar, for rolling

Instructions:

1. Preheat Oven: Set your oven to 375°F (190°C). Prepare your cookie sheets by either greasing them lightly or lining them with parchment paper.
2. Combine Wet Ingredients: In a large mixing bowl, vigorously whisk together the brown sugar, vegetable oil, molasses, and egg until the mixture is smooth and well combined.
3. Mix Dry Ingredients: In a separate bowl, sift together the flour, baking soda, salt, ground cloves, ground cinnamon, and ground ginger. This helps to aerate the ingredients and distribute the spices evenly.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring continuously until a cohesive dough forms. If the dough seems too stiff, you can knead it gently with your hands.
5. Shape Cookies: Use a small cookie scoop or a tablespoon to measure out the dough, then roll it into 1 1/4 inch balls. To ensure even coating, roll each dough ball in granulated sugar before placing them on the prepared cookie sheets, spaced about 2 inches apart to allow for spreading.
6. Bake: Slide the cookie sheets into the preheated oven and bake for 10-12 minutes, or until the cookies have flattened and show characteristic cracks on the surface.
7. Cool: Remove the cookies from the oven and let them sit on the cookie sheet for a minute before transferring them to wire racks to cool completely. This allows the cookies to firm up slightly, making them easier to handle.

Enjoy these Ginger Snap Cookies as a spicy, chewy treat that pairs wonderfully with a glass of milk or a cup of tea. The mix of ginger, cinnamon, and cloves offers a warm and inviting flavor that’s perfect for any season.