made by Emily
If you like ginger snap flavor you'll love these chewy gems! I found this recipe and had a few ingredient sub's since I didn't have the right molasses they called for nor oil, and then proceeded to read it wrong and added the white sugar to the cookie mix instead of saving it for rolling the dough balls in before baking! Argh! I was cursing because I finally get around to baking (I'm still learning to manage my time with a 2 month old and a 2 year old) and then I totally fudged it up! However, this story has a "sweet" ending. They're great! Not so great if you're like me trying to lose baby weight, but this is a keeper recipe in my book.
You'll Need:
2 1/4 c. all purpose flour
1/4 tsp salt
2 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 large egg
1/2 cup vegetable oil
3 T butter, melted
1/3 cup + 1 T. blackstrap molasses (but I used a brand called Grandma's "robust")
1 cup packed light brown sugar
1/2 c. granulated sugar+1/2 cup sugar separate for rolling the dough balls in just before baking (I used Sugar in the Raw that is large crystal sugar but you can use regular granulated sugar)
To Make:
Preheat oven to 375F. In a large bowl, sift together the flour, salt, baking soda, cinnamon, ginger, and cloves.
Using a mixer with paddle attachment, mix together the egg, oil, butter, molasses, brown sugar and granulated sugar (this was my mistake) at medium speed. Add the dry ingredients to the mixing bowl and mix at low speed to incorporate, scraping down the bowl as needed. Don't over-mix.
Place the extra 1/2 c. of sugar in a bowl and roll 1 1/2" balls of dough in the sugar until completely covered.
2 1/4 c. all purpose flour
1/4 tsp salt
2 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 large egg
1/2 cup vegetable oil
3 T butter, melted
1/3 cup + 1 T. blackstrap molasses (but I used a brand called Grandma's "robust")
1 cup packed light brown sugar
1/2 c. granulated sugar+1/2 cup sugar separate for rolling the dough balls in just before baking (I used Sugar in the Raw that is large crystal sugar but you can use regular granulated sugar)
To Make:
Preheat oven to 375F. In a large bowl, sift together the flour, salt, baking soda, cinnamon, ginger, and cloves.
Using a mixer with paddle attachment, mix together the egg, oil, butter, molasses, brown sugar and granulated sugar (this was my mistake) at medium speed. Add the dry ingredients to the mixing bowl and mix at low speed to incorporate, scraping down the bowl as needed. Don't over-mix.
Place the extra 1/2 c. of sugar in a bowl and roll 1 1/2" balls of dough in the sugar until completely covered.
Then arrange 2 inches apart on the un-greased baking sheet. Use parchment paper if you have it for easy clean up. Bake for 8 minutes.
They'll look a little puffy but cracked on top when removed from the oven. Leave them on the baking sheet for 5 minutes before removing carefully and letting cool the rest of the time on a wire rack. Store in an airtight container up to 5 days, but I don't think they'll last that long!
*Note about blackstrap molasses: this makes the cookie darker and gives richer flavor than regular molasses, and supposedly full of vitamins and minerals!
