Gingery Gingersnaps

Cookies being cooled on the wire rack

Ready to go in the Christmas tin box!

With the holidays just around the corner, all of us are baking up a storm! Please feel free to share your holiday baked goods here. Yesterday, I baked a batch of gingersnaps cookies for a party and everyone loved it! Hope you will enjoy it as well! - Evonne

Recipe from the Williams-Sonoma "Essentials of Baking" cookbook

Makes about 48 cookies

INGREDIENTS

2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup vegetable oil
1/2 cup light molasses
1 cup packed golden brown sugar
1 large egg
1/2 cup chopped crystallized ginger

DIRECTIONS

• Position a rack in the middle of the oven, and preheat to 350 F. Line 3 rimless baking sheets with parchment paper.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves. Set aside.
• In a large bowl, combine the vegetable oil, molasses, brown sugar, egg and crystallized ginger. Beat on low speed with your stand mixer until well blended. Add the dry ingredients and beat until incorporated.
• Drop the dough by level tablespoons onto the prepared baking sheets, spacing the cookies 2 inches apart.
• Bake the cookies, 1 sheet at a time, until the tops are crinkled and feel firm when lightly touched, 10 to 13 minutes.
• Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
• Store in an airtight container at room temperature for up to 3 days.