Ginger Snaps

I wanted to do something special for my Dad because I will be missing Thanksgiving this year. Thanksgiving has always been his holiday (my parents are divorced split holidays) and I will be relaxing at home while he runs from appetizer to dinner to dessert to cocktail. His favorite cookie is the ginger snap and around this time, he keeps the familiar orange box in his car around the clock. I wanted to bring a batch for him when I went home last weekend but I hit a slight snap in the recipe. I printed one off foodnetwork.com courtesy of Alton Brown only to discover that the measurements are in ounces. I don’t have a food scale. (Although on a side note, I do have some friends who might have a food scale but they use it for very different reasons) I understand why AB wanted people to weigh the ingredients because it gives a more precise measurement and with baking precision is key. However, I did not want to go and buy a food scale so I opted for a different recipe.

During this process, I made t he mistake of mentioning to my portfolio manager that I was making ginger snaps. Turns out that ginger snaps are his favorite cookie as well. Everyday I came to work, “where are the cookies?” And everyday I would come in with a different excuse but finally last night a got around to making them. I was surprised because no butter was involved and I do not think I have ever made a cookie without butter before. I decided to try a test batch on the people from work and yes, my portfolio manager before I send them home to my dad.

The result was phenomenal. I am normally not a fan of ginger snaps. I prefer chocolate and sweet in my cookies. When they came out of the oven, the smell of fall filled my apartment. (and smoke because for some reason my oven is smoking) When I brought them to work, one of my co-workers said it was the best ginger snap she ever had. The only thing is that I wish they stayed soft a little longer. I know that ginger snaps are supposed to be a firm cookie but that is just my preference.

Mom’s Ginger Snaps

Ingredients
1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup white sugar for decoration

Directions
1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.

3. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.