Ginger Snap Cookies

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It’s September and despite the 100-degree temperatures that we’re still enduring here in the south, our house is outfitted in browns, oranges, pumpkins, and fall scented candles.  These cookies, found at All Recipes, were an instant hit with their chewy middles and crispy outer shell.  They are the perfect treat to herald in the harvest season.


  • 2 cup packed brown sugar
  • 1 1/2  cup vegetable oil
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2/3 cup white sugar for decoration
Preheat oven to 375*
  1. In a large bowl, mix together the brown sugar, oil, molasses, and eggs.
  2. In another bowl, combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
  3. Bake for 8-10 minutes in preheated oven, or until center is firm. Cool on wire racks.

Makes approximately 5 dozen and they freeze amazingly well!

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