Not Healthy Gingersnaps
So I'm going to add a new tag to my huge list of tags I use, "not healthy" lol... since most everything on this site is healthy... it's easier to call out the not healthy stuff :D Questions? Complaints? Arguments? (a high school math teacher always said this and I LOVED IT!)
These left puddles of oil on the silicon baking mat... which pretty much skeeved me out. I think they could be made with less oil and you'd still be good to go. I wasn't making these for me though (hence the use of a bunch of oil), I was making them for John's friends dad who is skinny anyway so he needs a little added weight! Mr. and Mrs. Moo (awesome nickname) are totally fun to go hang out with. We stopped by this past weekend to drop off the cookies and ended up sitting around chatting for 2 hours. They both, along with their daughter, LOVED the cookies. I think a whole dozen were polished off in a blink of the eye!
The secret to the classic gingersnap cracks is rolling the dough balls in sugar before baking... I learned this since the last few cookies didn't get to take a roll in sugar since my bowl of sugar was empty and I didn't feel like getting out more LOL. So lesson learned! A roll in the sugar = pretty cookies... the ones not rolled in sugar.... were pretty darn FUGLY!
Oh this recipe is writen in the normal format (ingredients then directions) since it's from another site... I'll do the new format when it's me writing the recipes :D And thanks for the feedback everyone!! OH and don't forget to enter the giveaway!
Perfect Gingersnaps
Recipe from 17 and baking
Makes 5 dozen 2″ cookies
2 cups all purpose flour ( I used 1/2 AP 1/2 whole wheat)
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 (I truthfully think you could cut down on this and still have tasty cookies)
1 large egg
Sugar for rolling
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.
These left puddles of oil on the silicon baking mat... which pretty much skeeved me out. I think they could be made with less oil and you'd still be good to go. I wasn't making these for me though (hence the use of a bunch of oil), I was making them for John's friends dad who is skinny anyway so he needs a little added weight! Mr. and Mrs. Moo (awesome nickname) are totally fun to go hang out with. We stopped by this past weekend to drop off the cookies and ended up sitting around chatting for 2 hours. They both, along with their daughter, LOVED the cookies. I think a whole dozen were polished off in a blink of the eye!
The secret to the classic gingersnap cracks is rolling the dough balls in sugar before baking... I learned this since the last few cookies didn't get to take a roll in sugar since my bowl of sugar was empty and I didn't feel like getting out more LOL. So lesson learned! A roll in the sugar = pretty cookies... the ones not rolled in sugar.... were pretty darn FUGLY!Oh this recipe is writen in the normal format (ingredients then directions) since it's from another site... I'll do the new format when it's me writing the recipes :D And thanks for the feedback everyone!! OH and don't forget to enter the giveaway!
Perfect Gingersnaps
Recipe from 17 and baking
Makes 5 dozen 2″ cookies
2 cups all purpose flour ( I used 1/2 AP 1/2 whole wheat)
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 (I truthfully think you could cut down on this and still have tasty cookies)
1 large egg
Sugar for rolling
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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