Gingersnaps

So after I gave away gingersnaps to a few people, they wanted to know what recipe I had used. Technically I used one from Allrecipes.com but I changed it, so I'm just going to put what I used here.

As a note, these are super easy to make and you're going to want to double or triple the batch. Trust me. The recipe makes fewer than you'd think.






Ingredients:

• 1 cup packed brown sugar
• 3/4 cup vegetable oil
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/3 cup white sugar <- this is for decoration and kinda acts like flour to help against the stickiness so you'll probably need more than this and it's totally an imprecise measurement.

Directions:

1. Preheat oven to 375 degrees F
2. In a large bowl, mix together brown sugar, oil, molasses, and egg. 
3. In a separate bowl, mix together the flour, baking soda, salt cloves, cinnamon, and ginger
4. Stir the flour mixture into the brown sugar mixture
5. Roll the dough into 1 1/4 inch balls. This is going to seem really difficult and you're going to get messy. Utilize the sugar. You really can roll them, just make sure your hands are covered in sugar as they get stickier. The dough clings to itself so cover the parts stuck on your hands in sugar and you'll be fine. 
6. Once you get a ball of dough, roll it in sugar and place it on an ungreased cookie sheet.
7. Do that for all of the dough, keeping the balls 2 inches apart.
8. Bake for 10-12 minutes in the oven (or till the center is firm). Keep an eye on them. I started to burn the bottoms of mine (still tasted great though) so the time will probably vary a lot by oven.
9. Cool on wire racks and enjoy!

They're really good cookies and truly easy to make.