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Gingersnaps are one of my all time favorite cookies!  I know your saying you have a lot of favorites and this is true but I like gingersnaps anytime of the year.  The fresh ginger flavor is so comforting and the crunchy outside and chewy inside is a really winner in my book.

These are great to make your dough will keep in the refrigerator for about 4 weeks.  The long shelf life makes them a great choice for gift giving.  This also allows you to bake up a batch almost anytime on short notice straight from the refrigerator.  And the cooked cookies keep for about the same amount of time in an air tight tin or container.  I love the addition of crystallized ginger people pieces and you can find them at several stores  I get them from http://www.worldmarket.com.  They are soft and spicy if you don’t like ginger pieces just omit them when whipping up a batch.

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Gingersnaps

  • 2 cups sugar
  • 1 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1 Tablespoon ground ginger
  • 2 tablespoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup ginger people crystallized ginger pieces

Pre-heat oven to 350°f

In a mixing bowl, combine sugar and oil mix well.  Add eggs, on at a time, beating well after each addition.  Add the molasses add the dry ingredients gradually to the creamed mixture until combined.  With a small ice cream scoop or a tablespoon scoop balls of dough about 3/4 to 1 inch roll in sugar and place on a baking sheet and press lightly to 1/2 inch thick.  space cookies about 2 inches apart on cookie sheets.  bake for 10 to 12 minutes cook on cookie sheet for a few minutes before removing then place on cooling racks.

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Makes about 12 to 14 dozen cookies depending on size

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