Gingersnaps

I made this cookie because I happened to have all the ingredients on hand and needed a recipe which called for only one egg.  I didn’t even know I liked gingersnaps until I tried this cookie!  What a wonderful find!

Ginger Cookies
Adapted from More from Magnolia

2 cups all purpose flour
2 tsp baking soda
1 tsp ginger
1 tbsp cinnamon
1/2 tsp salt
3/4 cup vegetable oil
1 cup sugar
1 large egg
1/4 cup molasses

Preheat oven to 350.

In a small bowl, combine flour, baking soda, ginger, cinnamon, and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil and sugar for 2 minutes.  Add the egg and molasses and beat well.  Add the dry ingredients and mix thoroughly.  Drop by rounded teaspoonfuls onto ungreased cookie sheets, about 2 inches apart.  Bake for 10-12 minutes.  Cool on cookie sheet for 5 minutes then cool complete on wire rack.

These cookies are delicious as is or topped with a powdered sugar icing.

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