If you haven't had the pleasure of reading the 17 and baking blog, please do so. I envy this young woman because I wish I'd had the internet (yes, I'm that old) and idea to do something similar when I was her age. I enjoyed writing and cooking and had just enough confidence back then to go for it. Who knew I'd decide 20+ years later to go for it as a hobby and very welcome distraction.
My mom used to love gingersnaps and she usually kept a bag in the pantry. For me they were a last resort when there wasn't anything else that appealed to me. Every time I had one they were always so much better than I remembered. I just had to get past how hard and crunchy they were. I don't remember the brand, but they were in a simple, brown bag..about as attention-getting as a bag of potatoes.
I saw this recipe for soft and chewy gingersnaps and they looked sooo pretty, I couldn't resist. These aren't my mama's gingersnaps but I thought about her when I picked up the first one and looked at the shiny turbinado sugar glisten as I bent the cookie in half. Smile.
"Makes 5 dozen 2″ cookies
oven: 375
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup canola oil
1 large egg
Sugar for rolling (I like evaporated cane juice or raw sugar)
Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.
Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes – if you like crispy gingersnaps, try 9-10 minutes.
Cookies will be very soft but will firm up. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely."
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