These cookies are so easy to make, and they are full of holiday flavor. They are crispy and sweet and go great with a glass of cold milk or egg nog. To pretty them up a bit more and make them even yummier, try dipping them halfway in some melted white chocolate and allow to dry. Either way, this Ginger Snaps recipe is outstanding. They’re great to give as gifts too because they stay fresher longer than most Christmas cookies, and don’t break and fall apart as easily. I’ve even shipped them in the mail before, and they arrived unbroken.
1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
2 cups all-purpose flour
2 tsp. 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 F (190 C)
In a large bowl, mix together the brown sugar, oil, molasses, and egg.
Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.