Double-Ginger Snaps -makes 3-4 doz.
2 1/2 c. all purpose flour
1 1/2 t. ground ginger
1 t. baking soda
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. salt
2/3 c. canola oil
1 c. firmly packed light brown sugar
1/3 c. dark molasses
1 large whole egg (lightly beaten)
1 large egg white (beaten)
3/4 c. crystallized ginger
1/2 c. coarse sugar crystals
Preheat oven to 325
Lightly grease 2 cookie sheets or line them with parchment paper
Sift flour, ginger, baking soda, cinnamon, cloves and salt
Stir oil, brown sugar & molasses together in a bowl.
Add whole egg and beat until blended.
Stir in four mixture and crystallized ginger.
Shape dough into 1″ balls
Brush with egg white and roll in sugar to coat lightly.
Place 1″ apart on pans. Do not flaten them.
Bake cookies until tops are set and crackled. 15-18 minutes
Cool on pans 5 minutes before transferring to racks to cool completely.
Cookies will firm as they cool. If you like soft cookies (like me) place them in a tupperware container with a few slices of bread . ..it will do the trick!
These cookies keep well- store between layers of wax paper in an airtight container.