Gingersnaps. Remember that post I did way back when this blog had just kicked off? Here’s the link.
Remember how I made them gumdrop-like? Today, I wizened up. I remade these cookies, but this time, flattened them using a potato masher (haha). Hell yeah it was weird. But they were so good. Delicious, crispy, gingery, cinnamony, cloves-y, and somewhat soft and chewy cookies. Oh boy, they were good! So I’m offering you a little revision on my original recipe. Obviously, if you like your cookies gumdrop-like, the original is still great taste-wise and vision-wise, but I like this version more.
Perfect Gingersnaps (Slightly Adapted from 17 and Baking)
Makes 2 dozen 2″ cookies
2 cups all purpose flour
2 tsp baking soda
2 1/4 tsp ground cinnamon
2 1/2 tsp ground ginger
1 tsp ground cloves
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
1/2 cup canola oil
1 large egg
- 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 15 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. Place on the baking sheets 2 inches apart and flatten them with a potato masher.
- 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.
If you follow these instructions, you’ll get an amazing spice-filled, flavorful batch of cookies that looks like this: