Spicy Gingersnaps.

It's that time of year again...Christmas baking! I make these gingersnaps every year...actually though, they don't "snap" at all when you bite into them. They're wonderfully chewy, moist, spicy and delicious! It's quite a challenge, I must admit, to save some of these for Christmas, especially since they taste best while warm out of the oven.

Organic sugar works best for the outer coating, since it has a coarser texture than regular sugar. The original recipe called for vegetable oil, and this time I used a combination of coconut oil and lard, because that was what I had in the house. It worked just fine. I'm sure you can use whatever kind of fat or oil you prefer.

Spicy Gingersnaps.

1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups unbleached flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cloves
1 tsp ground cinammon
1 tsp ground ginger
1/3 cup white sugar for outside of cookies

Mix together brown sugar, oil, molasses and egg. Combine dry ingredients, and then stir into the molasses mixture. Roll dough in 1 1/4 inch balls. Roll each ball in white sugar before placing about 2 inches apaprt on ungreased cookie sheets. *

Bake for 10 to 12 minutes in a 375 degree oven, or until centers are firm. Enjoy!

* It's best to use cookie sheets with edges. I used some flat sheets this time, and some of the balls of dough rolled off into the bottom of the oven when I placed the sheets in the oven. One dough ball I couldn't retrieve, and after about 10 minutes it burst into flames. Which actually was rather entertaining...it burned brightly for quite some time! :)

Comments

[Homesteadgirl]

Mmmmm! When I was a teenager, my best friend's sister would bake me a giant ginger "crackle" for my birthday each year. I still remember the smell, the chewiness, the crunchy sugar! I make them every year...still my faves! Enjoy every bit!

[Julia]

mmm...yum! When I get a little time I want to do some baking.

[lisa]

Thanks! I'm adding this recipe to my Christmas baking list. ~lisa