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.
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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.
ReplyDeleteSounds so yummy. I always like a little cream cheese frosting on this kind of cookie, too.
ReplyDeleteI start dreaming of fall early too. Can't help it. And this recipe sounds scrumptious! Must try!
ReplyDeleteyou have made me hungry for ginger snaps. guess I will have to make the, sooooo good
ReplyDeleteHugs
You have the loveliest lighting in your house, Stephanie. These looks yummy. Thanks for sharing.
ReplyDelete