Ginger Snaps

    This recipe has always been a hit wherever we have taken these.  The spices are so strong which is why in my opinion makes them great! Over the last few months we have had the great pleasure of bringing these cookies to a friend. Our friend has a rare form of cancer and has been amazingly strong while going through very aggressive treatments.  Apparently going through all these treatments has left our friend not being able to taste anything.  It took one bite for our friend to realize she COULD taste it and her family was NOT getting any! (She did share with her family on subsequent cookie delivery days.)
  These cookies are easy to make. The ingredients are common and probably in your pantry already. I love recipes with common ingredients. The Little Chefs took turns measuring over and over again. If you have a little chef who needs to practice measuring this recipe is perfect! Rolling the cookies in sugar is also another fun part of the recipe. Beware your circles will not be circles but some organic form when they are placed on the cookie sheet to cook. Don’t worry, they will still taste wonderful!
  The only problem I have with cookies is I am the one who is tending to the oven for an hour after they are rolled in sugar and ready to be baked! The Little Chefs loose interest and are off playing, only to come and sneak a piping hot cookie!

  These cookies also freeze well. I love doubling the recipe and freezing a batch for later when an unexpected visitor arrives.

Mom’s Ginger Snaps
Adapted from Allrecipes.com

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 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 cup white sugar for decoration

Directions
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together the brown sugar, oil, molasses, and egg.
3. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Stir into the molasses mixture.
4. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on an ungreased cookie sheet.
5. Bake for 8 minutes in preheated oven, or until center is firm. Let sit on pan for 2 minutes before moving to wire racks.