Growing up, I wasn't one to eat these "spice" type cookies. It wasn't until I was in my art class way back in elementary school that I had my first gingersnap from our art teacher. Now, I thought the flavor was amazing but that art teacher, who was probably in her 20's and left the year after, gave us some STALE ASS cookies. Oh heck no!
I don't know, maybe it was the fact that that teacher gave us some stale cookies. Maybe it was the fact that my mom didn't like them. Maybe it was the fact that I didn't want to get them from the store in those big packages with 437824 cookies in them and knowing that I will be the only one eating them. Whatever the reason, rarely did I eat them.
So here's my lesson. If someone passes off a stale ass gingersnap to you, throw it back in their face. Well...maybe just throw it in the trash and make these cookies when you get home instead.
Ginger Molasses Cookies
Recipe from 17 and Baking
Ingredients2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves (I used 1/2 tsp ground cloves)
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup canola oil
1 large egg
Sugar for rolling (I used raw sugar)
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 20 minutes.
Preheat the oven to 350 degrees and line baking sheets with parchment paper. Scoop up the dough using a 1-ounce scoop. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake for 8 to 10 minutes. I baked mine for 9 minutes. Bake it longer for crisper cookies
Cookies will be very soft but will firm up. Leave on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.