Ginger Snaps!

 
A fall favorite around our house 🙂 Ohhhh….my husband is going to love me! Not that he doesn’t already…..I just love seeing him smile after the scent of these delicious cookies wafts up his nose when he comes home from work. Just one of the ways I love blessing that man…..smells from the kitchen almost always work! I love that man!
 
 
 

Ginger Snaps ala Cottonwood Way

 

5 cups flour
1 tablespoon ground ginger
2 teaspoons cinnamon
4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
2 cups sugar
1/2 cups molasses
2 eggs
Preheat oven to 350 degrees.

 
1. Mix flour, ginger, cinnamon, baking soda and salt in a medium sized bowl. Set aside.

 
2. In large mixing bowl, combine oil and sugar. Mix well. Add molasses and continue stirring. Add eggs one a time, mixing well after each addition.

 
3. Now add dry mixture in several small batches, mixing well after each addition. Dough will be firm…almost stiff
Put 1 cup of sugar into a small bowl. Roll dough in to small balls, about 1 – 1 1/2 inch in size. Roll balls in sugar and place on ungreased cookie sheets.

 
Bake for 10 minutes at 350 degrees. Important to watch these carefully if you like a chewy ginger snap! If you like yours a wee bit crunchy….you can leave them in for up to 2 minutes longer. We love them chewy here!

 
Makes 5-6 dozen~ depending on the size you make your cookies

 

In His Grip~

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