Ginger Cookies Recipe Easy
Why is this Ginger Cookies Recipe easy? Because I made it with stuff I had on hand, in no time flat!
See…I was in a real hurry. The track team needed cookies, they were leaving in an hour. I started mixing up the ingredients for Gingersnaps, and broke a cardinal rule of cooking….
MAKE SURE YOU HAVE ALL THE INGREDIENTS BEFORE YOU START MIXING!!
Half of the ingredients are spinning around the mixer, I reach for the molasses…. and the jar is almost empty.
Well…I had no time to go to the store, and I hate waste, what could I do?
Press on, change things up, make it work.
I combined the regular Gingersnap Recipe with a Snickerdoodle concept.
These cookies came out better than expected, much better tasting than standard Gingersnaps. They are sweet, with a spicy taste, and a brown sugar coating.
The Track team wiped them out in no time… luckily, I wrote the recipe down so I could make more!
Ginger Cookies Recipe Easy
Ginger Cookies Recipe Easy
Ingredients
- • 2 cups Granulated Sugar
- • 1 cup Vegetable Oil
- • 2 Eggs
- • 1/4 cup Molasses
- • 3 cups Flour
- • 1 tsp. Baking Soda
- • 1 Tbl. Ginger
- • 2 tsp. Cinnamon
- • 1 cup +/- Dark Brown Sugar
Instructions
- Preheat oven to 350 degrees F
- In a mixing bowl
- Combine sugar and oil
- Add eggs one at a time.. beat until light
- stir in Molasses
- Mix together dry ingredients in a medium bowl, then pour them slowly into the mixing bowl. (I said slowly, or you'll be wearing it!)
- Mix well.
- Put the Brown Sugar in a small bowl (like the one you ate your cereal out of)
- Roll dough into large walnut to small ping pong sized balls.
- Roll the dough ball in the brown sugar, press it in a bit.
- Put the sugary dough balls on cookie sheets around 2 inches apart.
- Bake for 10 to 11 minutes.
- Cool a minute or 2 on the cookie sheet, then transfer to cooling rack, then to mouth
Ginger Cookie Dough Freezes Well
The Dough for Ginger Snickerdoodles will freeze well. You can put the dough into a freezer container, or mold the cookies, freeze them on a cookie sheet, then freeze the dough balls.
Thaw them before rolling in Brown Sugar.
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