Tis the season for holiday baking. While my typical holiday baking consists mostly of cinnamon rolls, these ginger snaps are the perfect cookie for the season. They're so easy to make, and every time I take them to a party, I leave with an empty plate. Definite crowd pleaser.
Growing up I thought the only ginger-molasses cookies that existed were the ones that came in a tin from World Market, and I waited all year for the tin to appear at Grandma's house so I could eat them till I felt sick! Once I discovered these homemade gingersnaps, I don't know that I'll ever be satisfied with anything else! Of course I can't take all the credit, I got the recipe from my friend Caitlin. And now I'm here to share it with you, because EVERYONE NEEDS TO MAKE THESE.
2 C white sugar
1 ½ C veg oil
½ C molasses
4 C flour
4 t baking soda
1 t salt
3 t cinnamon
1 T ground ginger
Combine sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients separately. Add to creamed mixture gradually and mix well.
Shape into ¾ inch balls and roll in sugar. I used a cookie scoop so the sizes were uniform. Place 2 inches apart on un-greased baking sheet. Bake at 350 for 9-11 min or until cookie springs back when touched lightly. Remove to wire rack to cool.
TIP: Do NOT bake too long or they will get crispy. I baked mine for 9-10 minutes then left them on the rack for 5 minutes.
Like always, I'd love to hear about how others like the recipes I share. If you try this recipe, comment and let me know how it went!