Wednesday, July 1 is National Gingersnap Day, and what a great day it is to celebrate that sweet and savory cookie! These delectable morsels made from molasses, ginger (of course), cinnamon, cloves and brown sugar deserve to be a part of your week.
They can be crispy, which is where the snap probably comes in, or they can be chewy. Either way, they are a sweet and spicy treat that definitely gets your taste buds popping. But the absolute best part of a gingersnap is that they tend to be lower in calories than other cookies and ginger, cinnamon and clove are known anti-inflammatory properties, so while not a health food, they definitely are working in your favor.
They are easy to make yourself or you can cheat and buy some at the store. This recipe is a snap (see what I did there). The cookies tend to come out a little chewier, but they are really great. So start out July right and make sure gingersnaps are on the menu this Wednesday.
And if cookies are not your thing, you can whip up this quick and easy cocktail called The Gingersnap.
- 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
- 1 teaspoon ground ginger
- ⅓ cup white sugar for decoration
Step 1.) Preheat oven to 375 degrees F (190 degrees C).
Step 2.) 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 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
Step 3.) Bake for 10 to 12 minutes in the preheated oven, or until center is firm. Cool on wire racks.
*This recipe is from Allrecipes. The ingredients listed above make 3 dozen gingersnaps. View the original recipe here.
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