UP NORTH GINGERSNAPS

“For over 20 years, I have been accompanying my wife up to her family’s cabin in Northern Minnesota. For the last 9 years, I have been baking cookies up at the cabin. During those years, I have gathered cookie recipes like a squirrel gathers nuts. Well, imagine my surprise when on my most recent trip up to the cabin, I found a handwritten recipe card labeled, ‘Gingersnaps,’ which features the recipe below and vegetable oil as a main ingredient. The only explanation, someone has been holding back their cookie knowledge and accidently left their ‘secret’ recipe unguarded. Now, faced with this new information, my only option is to share this new found knowledge with the world. You can now enjoy this wonderful gingersnap goodness, as the vegetable oil produces a nice, thin, crisp cookie featuring the traditional blend of spices that make this a perfect cookie to eat, while watching the leaves change.”

 

¾ cup Vegetable Oil

1 cups Sugar

¼ cup Molasses

1 Egg

2 cups Flour

2 teaspoons Baking Soda

1 teaspoon Cinnamon

½ teaspoon Cloves

½ teaspoon Ginger

½ teaspoon Salt

Additional Sugar for coating

 

Mix together the vegetable oil and sugar.

Mix in the molasses and eggs.

Mix in the flour, baking soda, cinnamon, cloves, ginger, and salt.

Cover and refrigerate the dough overnight.

Preheat the oven to 350 degrees.

Shape dough into Tablespoon sized balls.

Roll in sugar to coat the dough balls.

Place the sugar coated dough balls onto parchment paper lined baking sheets.

Bake for 10 minutes.

 

Makes about 30 cookies.

Revised Source: Handwritten note labeled “Gingersnaps,” found up North at the cabin.