Gingersnap Crackle Cookies
Yield 25 cookies
Ingredients:
2/3 cup vegetable oil
1 cup white sugar (can use 1/2 cup each white and brown sugar)
1 large egg
1-1/2 teaspoons vanilla
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
white granulated sugar (or coating)
Instructions:————————————————–
Preheat oven to 350 degrees F.
Lightly grease a baking sheet or cookie sheet.
In a medium mixing bowl beat the oil with 1 cup sugar until well blended.
Add in egg and vanilla and beat for 2 minutes.
Beat in molasses until blended.
In another bowl combine the flour with baking soda, cinnamon ginger and cloves; add to the wet mixture mixing until blended (adding in a small amount of flour if needed to make a firm dough).
Shape into about 1-1/4-inch balls.
Roll each ball into sugar.
Place on baking sheet about 2-inches apart.
Bake 12-14 minutes or until the tops crack.
Related posts:
- Pumpkin Gingersnap Dessert
Kitten’s Chocolate Crackle (Snowflake) Cookies
Whole Wheat Chocolate Chip Cookies
Gingerbread Cut-Out Cookies (With Piping Icing That Hardens)
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