I Want You to Know...

...how to make the best Ginger Snap Cookies.

I absolutely loathe cooking, but if you catch me on the right day, I actually quite enjoy baking. Maybe it's because everything I bake is loaded with sugar, at least, that's my guess.  And to be quite honest, I'm not bad when it comes to baking. With the exception of chocolate chip cookies, pretty much everything I bake is delicious. My specialty, however, is Ginger Snap cookies, and you boys should know how to make them.

I adapted this recipe from one I found online. The original recipe also called for cloves. I omitted those because anytime I taste clove, I throw up, but that's a story for another day. The most important thing to remember when making these cookies is to take them out of the oven as soon as the egg is cooked and let them finish cooking on the sheet out of the oven. This way you will have "snappy" edges, but soft middles. These are perfect winter cookies....or spring cookies or summer cookies or fall cookies. Yum, yum, yum!

• 1 cup packed brown sugar
   3/4 cup vegetable oil
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda

  
  Directions:

  1. Preheat oven to 375 degrees
  
  
  2. In a large bowl, mix brown sugar, oil, molasses, and egg. Combine flour, baking soda, salt, cinnamon, and ginger; stir in molasses mixture.
  
  
  3. Roll dough into 1 1/4 inch balls, and roll in white sugar before placing 2 inches apart on greased cookie sheets.
  
  
  4. Bake 10-12 minutes in preheated oven, or until center is firm.
  
  
  5. Cool on wire rack
  
  
  
  

• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/3 cup white sugar for decoration