My grandma used to make these on her dinner table regularly. They were always one of my favorite cookies

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Ginger snaps may bring up memories of dry, crumbled cookies on your grandmother's table, but when made correctly, ginger snaps are sweet, slightly spicy treats. They're easy to prepare and can be on the cooling rack in just 30 minutes. Dark molasses gives them much of their flavor and color. Ground ginger, clove and cinnamon add a spicy kick.
The recipe below follows the typical format for making cookies: essentially, mixing the wet ingredients first, then mixing the dry ingredients and finally, combining the two mixtures. Serve these yummy cookies to both kids and adults — the unique flavor is perfect for people searching for an unusual dessert.
Cooktop Cove
Ginger Snap Cookies
30-36 cookies
20 minutes
10 minutes
30 minutes
1 cup light brown sugar, packed
3/4 cup vegetable oil
¼ cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground clove
1 teaspoon ground cinnamon
1 teaspoon ground ginger
⅓ cup white sugar
Preheat the oven to 375 F, and lightly grease a large baking sheet with nonstick cooking spray.
In a large mixing bowl, combine the brown sugar, oil, molasses and egg. Whisk until blended.
In another mixing bowl, combine together the flour, baking soda, cinnamon, clove, ginger and salt. Whisk until blended.
Slowly add the flour mixture to the molasses mixture, stirring constantly until a dough is formed.
Using your hands or two teaspoons, roll the dough into 1¼-inch balls.
Pour the white sugar in a small bowl. Roll each dough ball individually in the sugar to fully coat the ball. Arrange dough on the prepared baking sheet in a single layer.
Place the baking sheet in the oven, and allow to bake until cookies have formed and are slightly browned on the edges, about 10-12 minutes.
Remove the cookies from the oven, and place on a baking rack to cool. Serve warm individually, or place on a large platter for self-service.
Pro-tip: Add even more ginger flavor to the cookies by using 1½ teaspoons of ground ginger, or add a teaspoon of fresh grated ginger to the dough.
Pro-tip: Roll the dough in coarse sparkling sugar for an extra crunch on the outside.
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