Virginia's Gingersnaps
by Stacey Barnes
Fall reminds me of spice. Spiced chutneys, mulled cider, pumpkin pie. While the warm days harken summer memories, the cooler nights and shorter days beckon, and I begin to look to a bit of warmth and comfort. Yet it isn’t quite fall in my mind until I bake that first batch of gingersnaps. And not just any ol’ recipe will do. For me, there is no finer recipe than my grandma’s recipe. I learned to bake while sitting in her kitchen on the red stool, watching her hum and whirl about grabbing this and that, opening the oven and pulling out fresh baked muffins or piping hot cookies. And, before long, she had me wielding measuring cups and whisks, stirring and spooning dough, carefully keeping an eye on those treats as they puffed up in the heat. I have carried on her tradition of starting the day with a freshly baked dozen muffins and whipping up a big batch of chocolate chip cookies as an after-dinner snack. And now, dear readers, I would like to share with you her simple recipe for gingersnaps. I hope you enjoy them as much as I do and that your fall will be more delicious with this delightful addition!
Virginia’s Gingersnaps
2 cups flour
2/3 cup oil (canola or vegetable)
1 cup sugar
1 egg
4 tbsp. molasses
2 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1. Preheat oven to 350 degrees.
2. Mix oil and sugar; then add egg.
3. Stir in molasses.
4. Add dry ingredients.
5. Shape into balls; add more flour, as needed, for fluffiness.
6. Roll balls in sugar.
7. Bake for approx. 12-15 minutes until cracked and lightly browned (**please keep an eye on your cookies, as time may vary depending on your oven).
Fall reminds me of spice. Spiced chutneys, mulled cider, pumpkin pie. While the warm days harken summer memories, the cooler nights and shorter days beckon, and I begin to look to a bit of warmth and comfort. Yet it isn’t quite fall in my mind until I bake that first batch of gingersnaps. And not just any ol’ recipe will do. For me, there is no finer recipe than my grandma’s recipe. I learned to bake while sitting in her kitchen on the red stool, watching her hum and whirl about grabbing this and that, opening the oven and pulling out fresh baked muffins or piping hot cookies. And, before long, she had me wielding measuring cups and whisks, stirring and spooning dough, carefully keeping an eye on those treats as they puffed up in the heat. I have carried on her tradition of starting the day with a freshly baked dozen muffins and whipping up a big batch of chocolate chip cookies as an after-dinner snack. And now, dear readers, I would like to share with you her simple recipe for gingersnaps. I hope you enjoy them as much as I do and that your fall will be more delicious with this delightful addition!
Virginia’s Gingersnaps
2 cups flour
2/3 cup oil (canola or vegetable)
1 cup sugar
1 egg
4 tbsp. molasses
2 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1. Preheat oven to 350 degrees.
2. Mix oil and sugar; then add egg.
3. Stir in molasses.
4. Add dry ingredients.
5. Shape into balls; add more flour, as needed, for fluffiness.
6. Roll balls in sugar.
7. Bake for approx. 12-15 minutes until cracked and lightly browned (**please keep an eye on your cookies, as time may vary depending on your oven).