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Recipe: Gingersnaps

November 20, 2011

Adopted from:
http://17andbaking.com/2009/04/12/my-favorite-cookies/

Notes:
1. I used extra virgin olive oil.
2. Omitted the 1 tsp ground cloves.
3. I used 2 eggs as mine were small in size.
4. I didnt roll in sugar before baking.
5. Baked at 190 degrees Celcius.
6. First batch had a very delicate, soft cookie texture.
7. Second batch was baked a little longer, for a crispier texture.
8. Both batches tasted good.

Perfect Gingersnaps
Makes 5 dozen 2″ cookies

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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