Gingersnaps

This classic, sugar coated cookie gets its chewy texture and spicy flavor from brown sugar, molasses, and ginger. What makes this particular recipe unusual is the additional use of maple syrup and cardamom. Yummy! Shorten or lengthen the baking time for a softer or crisper cookie.

Gingersnaps

½ cup sugar

2 ¼ cups all-purpose flour

¾ cup salad oil

¼ cup molasses

¼ cup maple syrup or maple-flavor syrup

2 teaspoons baking soda

1 teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

¼ teaspoon salt

1 egg

In large bowl mix all ingredients with mixer at low speed, beating until well blended. Preheat oven to 375°. Place 2 tablespoons sugar on waxed paper. Shape 2 tablespoons dough into a ball; roll in sugar to coat evenly. Repeat with remaining dough. Place balls 2-3 inches apart on ungreased cookie sheets (dough is very soft; balls will flatten slightly). Bake cookies 12 to 14 minutes. Makes about 2 dozen.


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  • Angie Padilla

    I am a self-learner. I taught myself to sew and to quilt. And I taught myself how to draw. I am learning how to dye my own fabrics and am dabbling with mixed media. I am a quilt designer and teacher, and design and publish my own line of quilt patterns. With this blog I would like to share the bits and pieces of my life.

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