Ginger Snap Cookies
By Kenric Hunt, Executive Chef, Brook Valley Country Club
As Chefs, we are often asked what our favorites are… for me, there’s too many to count. This cookie has no special meaning to it, I’m just a sucker for a great ginger snap!
Ingredients
1 cup Packed Brown Sugar
¾ cup Vegetable Oil
¼ cup Molasses
1 Egg
2 cups All-Purpose Flour
2 teaspoons Baking Soda
¼ teaspoon Salt
½ teaspoon Ground Cloves
1 teaspoon Ground Cinnamon
3 teaspoons Fresh Ginger
1/3 cup White Sugar for Decoration
Directions
Preheat oven to 375°. 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 ¼ inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.