GINGERSNAP COOKIES

 With some out-of-time family coming to town I always plan out meals, snacks, goodies.  So when I was thinking of goodies, homemade cookies came to mind.  I decided to bake a variety I haven't made in quite some time.....and that's gingersnap cookies.  I have to say, they tasted especially good having not had them for so long.  

With the feel of fall in the air, gingersnaps were so perfect.  Crisp on the outside and chewy on the inside.  

INGREDIENTS:

3/4 cup vegetable oil                                                                       

1 cup granulated sugar

½ tsp salt

2 tsp. baking soda

1 large egg

1/3 cup molasses

2 1/3 cups all purpose flour

1-2 tsp. ginger

½ tsp. cloves

1 tsp. cinnamon

Coating:

¼ cup granulated sugar

1 tsp. cinnamon

DIRECTIONS: 

1. Preheat the oven to 375 degrees.  Lightly spray (or line with parchment two baking sheets)

2.  Beat together the oil, sugar, salt and soda

3.  Beat in the egg, then the molasses

4.  Add the flour and spices, beating to make a smooth and fairly stiff dough

5.  Make the coating by combining the sugar and cinnamon and place in a shallow dish

6.  Form 1" balls and roll into the cinnamon/sugar mixture

7.  Transfer to the prepared cookie sheets, leaving at least 1 ½" between them

8.  Bake the cookies for 8-11 minutes for cookies that are crisp around the edges; and "bendy" in the center  (mine were perfect at 9 minutes)

9.  Remove the cookies from the oven and cool right on the pan, or wire rack.  Cool completely, then store tightly wrapped at room temperature.

Enjoy!

recipe c/o: www.kingarthurbaking.com