A Holiday Favorite: Ginger Snap Cookie Recipe

| 11/23/2010 1:42:38 PM

L.HoltEvery year at Thanksgiving my family converges to talk and laugh and eat Chinese food. (Yes, you read that right. One of my favorite Thanksgiving dishes is duck with spoon vegetables.) This year, the first that I’ve had both time and a kitchen at my disposal before the day, I’m taking my own contribution to the festivities.

These ginger snap cookies are sweet, lightly spicy, and go perfectly with a glass of cold milk. If you need a (rather shaky) excuse, tell yourself that both cinnamon and ginger are good for your digestive system and cinnamon and cloves have shown some promise in regulating the body’s blood sugar. Or just tell yourself that you deserve a delicious cookie.

Use a hand-mixer and plastic or wooden utensils
to keep the batter from clinging to the bowl.
Photo by Lauren Holt

Ginger Snap Cookies 

It is useful to have a hand-mixer or an electronic mixer for this recipe because the batter will get very thick. Also, use a flour sifter (or a fine mesh screen) so that the dry ingredients will mix evenly. I suggest the use of plastic and wooden utensils as much as possible, as the batter will cling to metal. MAKES 33 COOKIES

• 1 cup brown sugar
• 3/4 cup vegetable oil
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 1/2 to 3 1/2  teaspoons ground ginger
• 2 1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves