This was one of my first posts when I started my blog back in March of this year. I thought it would be fitting to revisit the recipe as we're coming to the end of the year. I hope the recipe also comes in handy for the baking frenzy ahead, as we prepare sweets for the coming holiday season.
If you are searching for a healthy alternative to butter based cookies, I have the ideal recipe for you. This one comes from The Yellowstone Country B&B in Montana. You can munch on these guilt free, as they contain no butter but still remain ever so rich in flavor.
Ginger Snap Cookies
1 cup brown sugar
1/4 cup dark molasses
3/4 cup oil (not olive oil)
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1/2 teaspoon salt
turbinado sugar or granulated sugar (for coating)
In a mixing bowl whisk together your egg, oil, molasses and brown sugar. Mix the dry ingredients (in a separate bowl) then gradually blend in the dry ingredients with a wooden spoon. Do not overwork the dough. Form dough into 1 inch balls, flatten slightly, then roll into the sugar. I use turbinado sugar, for extra crunch and it looks pretty. Place (well spaced) on a cookie tray & bake in a preheated 375 degree F. oven for 10-12 minutes.
Yields approx. 2 dozen large cookies