This was my first attempt at ginger snap cookies, and they were a success on my first try! Each individual cookie is rolled in sugar, which gives it a great coat of sugar armor that protects the soft and slightly spicy ginger interior.
Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 40 minutes
What you will need:
1 cup brown sugar
¾ cup canola oil
¼ cup maple syrup (or molasses)
2 cups flour
2 tsps. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
1 tbs. fresh ground ginger
1/3 cup white sugar for decoration
Preheat oven to 375°F.
In a large bowl, mix together the brown sugar, oil, molasses, and egg.
Combine the flour, baking soda, salt, cinnamon, and ginger; stir into the molasses mixture.
Roll dough into 1 ¼ inch balls. Roll each ball in white sugar before placing 2 inches apart on parchment paper lined cookie sheets.
Bake for 10 to 12 minutes in preheated oven, or until center is firm. Let cool on wire racks.