When it comes to cookies, ginger snaps have to be the best. I was looking around the web for healthy cookies and came across this recipe. Three modifications from the original recipe were made: I did not use turbinado sugar or whole-wheat pastry flour and I added ¼ tsp of black pepper. The canola oil makes these cookies lighter, but they still have a delightful crunch. When you make these yourself, they aren’t as processed and tough like a store bought ginger snap. Overall, the cookies were simple to make and turned out amazingly. They are perfect for afternoon tea or as an afternoon snack.
Jonathan is coming to Aurora for the weekend to celebrate my birthday, so I thought it would be nice to have some cookies. He is looking forward to the benefits of having a food blogger as a fiancée. In the freezer there are lemon squares and a daisy cupcake that I have frozen for him. These treats haven’t been in the freezer long, so they will hold up perfectly.
After all of the baking I have been doing, my Mom said she was going to make me a fresh fruit platter instead of cake. Fruit kabobs are delicious, but I will wait and see what she makes.
- 2/3 cup canola oil
- 1 cup brown sugar
- ½ cup white sugar
- 1 large egg
- 4 tablespoons molasses
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 1/4 teaspoon sea salt
- ¼ teaspoon of black pepper
- Preheat oven to 350°F.
- Combine and whisk together the dry ingredients. In a separate smaller bowl mix the oil, egg, and molasses. Pour the wet ingredients over the dry ingredients and mix well until it forms a dough.
- Roll the dough into 1-inch balls and roll each ball in white sugar before placing 2 inches apart on a non-stick baking sheet. Do not flatten.
- Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.