There has been a lot of construction in our house in the past month or two and while we are not doing the hard work, we are packing and moving room-to-room to clear areas for the construction to take place. And don’t get me started on the aches and pains from using muscles we haven’t used in a while.
I realized throughout all this construction that I’m much better at bending to take a cookie sheet out of the oven than bending and moving pieces of furniture or boxes filled with “stuff.” I decided to put my talent to use in the kitchen since that is clearly where I belong (and much easier on my old body).
Cookies… my favorite! Ginger snaps seemed to be a well-deserved treat, so I whipped up a batch, filled the house with the wonderful fragrance of ginger, and drove the workmen crazy inhaling the aroma of fresh-baked cookies. (I did share a few with the workers to keep them happy.)
I’ll bake cookies any day rather than moving boxes and furniture. However, I better get back to the construction to supervise.
Cookies go together in a “snap.”
Yummy Gingersnap Cookies
Ingredients
- 2 cups sugar plus sugar to sprinkle on top
- 1 1/2 cups canola oil
- 2 large eggs
- 1/2 cup molasses
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
Instructions
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PREP: Preheat oven to 350 degrees F.
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Combine sugar and oil in a large bowl. Beat in eggs and then add molasses into the mixture.
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In a separate bowl, stir together flour, baking soda, ginger, cinnamon, and salt.
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Mix the wet and dry ingredients together and form into balls. Roll the balls in sugar.
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Place the ginger balls on an ungreased baking sheet about 2 inches apart.
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Bake 10-12 minutes. Cookies should spring back when lightly touched. Remove to cool on wire racks.