Ginger Snaps

It's the holidays, but we're already tired of gingerbread, eggnog, and hot cocoa. Here's an idea: gingersnaps! All the cinamony goodness of gingerbread, without all the tiring holiday nostalgia.

And the recipe is really great, the cookies are so soft/crunchy it's amazing.



Yields 3 dozen.



INGREDIENTS:

1 cup packed brown sugar

3/4 cups vegetable oil

1/4 cup molasses

1 egg

2 cups all purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1/2 teaspoon ground cloves

1 teaspoon ground cinamon

1 teaspoon ground ginger

1/3 cup white sugar



DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C)

2. In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinamon, and ginger in a seperate bowl; 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.

3. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.



...the cracks on the top are normal and pretty. :)



Leah Sloan