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
- 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
PREP: Preheat oven to 350 degrees F.
Combine sugar and oil in a large bowl. Beat in eggs and then add molasses into the mixture.
In a separate bowl, stir together flour, baking soda, ginger, cinnamon, and salt.
Mix the wet and dry ingredients together and form into balls. Roll the balls in sugar.
Place the ginger balls on an ungreased baking sheet about 2 inches apart.
Bake 10-12 minutes. Cookies should spring back when lightly touched. Remove to cool on wire racks.