Gingersnaps

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup molasses
  • 1 tablespoon vegetable oil
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • coarse sugar

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silipat

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger; set aside.

Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the molasses and continue to mix until completely combined, scraping the sides of the bowl as needed. Add the vegetable oil, eggs and vanilla extract, and mix to thoroughly combine. Scrape the sides of the bowl, reduce the mixer speed to low, and add the flour mixture. Mix until just combined, giving it a final stir with a rubber spatula.

Scoop about 1 1/2 tablespoons of dough, roll into a ball, and roll in sugar.

Place on prepared baking sheet about 2 inches apart. Bake for 10 to 12 minutes, or until edges are set, but centers are still soft. Allow the cookies to sit on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be kept in an airtight container at room temperature for up to 1 week.

Makes 18-20 cookies. From Brown Eyed Baker

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