Monday, August 19, 2013

Ginger Snaps


Apparently, I'm still on a quest for fall because I found myself baking ginger snaps yesterday afternoon. The air conditioning was blowing full blast. The sun was blazing outside. And I was surrounded by the scent of cinnamon and ginger and cloves. It was wonderful.

The original recipe calls for vegetable oil, but I just can't bring myself to use vegetable oil these days. So here is my adapted recipe, using butter instead:

Ginger Snaps

In a medium bowl, whisk 2 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cloves, 1 teaspoon cinnamon, and 1 teaspoon ground ginger. Set aside.

In the bowl of your mixer, cream together 3/4 cup softened butter, 1/4 cup molasses, and 1 cup packed brown sugar until light and fluffy. Add 1 egg and mix well.

Slowly add the dry ingredients to the butter mixture until just combined. Roll dough into 1 1/4 inch balls and then roll into a bowl of white sugar (about 1/3 cup's worth) to coat. Bake at 375 degrees for about 10 minutes, or until the edges are set. Let them sit on the pan for a minute or two before you put them on a rack to cool. Once cool, store in an air-tight container.

These cookies spread out quite a bit, so don't crowd your pan. They end up being nice and chewy with a good little snap around the edges. And the best part: they taste just like fall.

5 comments:

  1. Vegetable oil. My grandmother's ginger snap recipe calls for Crisco and I can't change it. I just can't! I remember her scooping the Crisco out of that big tin. Memories.

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  2. Sounds so yummy. I always like a little cream cheese frosting on this kind of cookie, too.

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  3. I start dreaming of fall early too. Can't help it. And this recipe sounds scrumptious! Must try!

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  4. you have made me hungry for ginger snaps. guess I will have to make the, sooooo good
    Hugs

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  5. You have the loveliest lighting in your house, Stephanie. These looks yummy. Thanks for sharing.

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