If you love a soft, chewy cookie, then these are perfect:)
I took these pictures at weird hours with hardly any light so I apologize for them ahead of time.
In a medium bowl beat eggs for a min., add sugar, and then canola or vegetable oil. Cream all together til it's light yellow. Probably a minute. Now mix the molasses in. It will be a runny consistency before you add the flour.
Add the flour, baking soda, cinnamon, salt, and ginger. Mix everything well until it's a thick and shiny. It will stay together in a clump as well. Cover with plastic wrap and refrigerate for an hour.
Take a small amount and roll into a ball.
Now roll it in some sugar.
Do that for all of them. Now bake them at 350 F for 8-12 mins, they should be cracked on top. My stove cooks things longer so I do 12 mins. You can look on the bottom and see if its a little brown.
Now let them cool for a minute before taking them off the pan. Or they might fall apart.
GINGER SNAPS Bake at 350 F for 8-12 mins. *Remember the dough needs to be refrigerated for an hour.
Turn on your oven to 350 F.
2 eggs
2 cups sugar, plus more for rolling
1 1/2 cups canola or vegetable oil
1/2 cup molasses
4 cups flour
4 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 tsp ginger
Beat eggs in medium bowl. Add sugar, beat 30 seconds. Add oil, beat 30 seconds more. And then add the molasses and beat one more time for about a minute. Next all at once add the flour, baking soda, cinnamon, salt, and the ginger. Mix everything well until it's an even consistent colour and texture. A couple minutes. It will be shiny, and greasy, but will stick together. Cover with plastic wrap and refrigerate for an hour. Take out and roll into small balls. Bake at 350 F for 8-12 minutes, they should be cracked on top. Then let sit for a minute before removing from the pan. Now get a large glass of milk and enjoy!
*SIDE NOTE: I HAVE MADE THESE WITH WHOLE WHEAT FLOUR FOR A HEALTHIER VERSION. JUST COOK A MIN OR TWO LONGER.
