Ginger Snap Cookies

My favorite thing about ginger snaps is the way the house smells while they are baking.  The house smells like wintertime, white snow gently falling to the ground while the family is cuddled up inside, warm with hot cocoa and warm ginger snaps fresh from the oven.  

Here is the recipe:

Ginger Snaps

Makes about 3 dozen

Ingredients

2 cups all purpose flour

2 tsp baking soda

2 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground cloves

Pinch of sea salt

1 cup packed light brown sugar

1/4 cup molasses

3/4 cup canola oil

1 large egg

Sugar in the raw (for coating the outside before baking)

Directions

1. Mix together the flour, baking soda, spices, and salt in a medium bowl. 

2. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. 

3. Mix the flour mixture into the brown mixture, stirring until dough comes together. 

4. Cover with plastic wrap and chill for about 30 minutes.

5. Preheat the oven to 375 degrees and line baking sheets with a Silpat or parchment paper. 

6. Roll dough into balls about the sizes of a silver dollar, then roll the balls in sugar in the raw and place on the baking sheets 2 inches apart.   Gently flatten just a little.

7. Bake 9 minutes.

8. Remove the cookies from the oven.  They will be very soft but will solidify as they cool. Leave on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

With the holidays around the corner, a nice idea for a gift is to bake your favorite cookie recipe and give them as a gift.  You can put them in a cookie tin with some tissue paper inside and decorate the outside with some ribbon like so:

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