And here it is….the last day of November. I am simply flabbergasted because not only is tomorrow December 1, Alexander is taking his placement exam for HIGH SCHOOL tomorrow morning.
How can that be? How is the time slipping away so quickly?
I’d be willing to bet my parents say the same thing……
So, for the end of the unofficial “holiday cookie week” here at Megan’s Sweet Life, I wanted to post my all-time favorite ginger cookie – which I do, in fact, make all year long. Although the original name of these was ginger snaps, they aren’t super crunchy liked the boxed version from the markets.
Unless you eat them frozen, like Sabrina does….
My favorite Ginger Cookies – adapted from allrecipes.com
1 cup firmly packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 heaping tsp. ground cinnamon
1 heaping tsp. ground ginger
1/3 cup granulated sugar for decoration (or sparkling sugar)
In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger, then stir into the molasses mixture. Transfer dough to a covered container and refrigerate overnight.
Preheat oven to 375 degrees, and line 2 baking sheets with parchment paper.
Roll dough into 1” balls. Roll each ball in granulated sugar before placing 2 inches apart on prepared baking sheets.
Bake for 10 to 12 minutes in oven, or until center is just set. Cool on wire racks.