Just Baking

A sure sign that Christmas is around the corner is that my craving for these cookies.  I remember my first time tasting them, they were amazing, and definitely beyond my expectations.  My boss at the time brought in a huge batch freshly baked by his wife, as their yearly way of spreading holiday cheer.  I had already heard about her famous gingersnaps, and since it was my first Christmas with the company I was dying to try them.    

These gingersnaps have just the perfect amount of spices and the texture is amazing - so soft and chewy.  Usually when I think of a gingersnap I think of the little crunch cookies, but these seem to just melt in your mouth.  It was all I could do not to hide the entire batch of cookies in my desk to have all to myself. Thankfully, when I asked for it I was graciously given the recipe. 

One thing I found interesting about is that these cookies contain no butter or shortening, but instead contain oil.  The dough is formed into balls and half is dipped in sugar so they come out having these yummy little sugary sweet crunchies on top.  Unfortunately when using just plain white granulated sugar those crunchies don’t show up in the finished product, so I like to use sanding sugar which has a more coarse grain.

Soft And Chewy Gingersnaps

4 c. all-purpose flour
3 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
1 tsp. salt 

1 1/3 c. oil(I used canola)
2 eggs
2 c. sugar
1/2 c molasses

Sift together flour, baking soda, cinnamon, ginger and salt, set aside. Mix together oil, eggs, sugar and molasses just until combined.  Add flour mixure and stir until all ingredients are incorporated.  Roll dough into small balls, about 1 tsp each.  Dip 1/2 of each ball into sugar and place sugar side up on cookie sheet.  Space several eachs apart.  Bake at 350 degrees for 8-10 minutes.

Makes about 4 dozen.