December 4, 2008

The best ginger cookies ever

Sorry, I’m not going to follow up (or further defend myself from trumped-up charges of oldness or lameness) yesterday’s post. That one has gotten the most comments of any post, ever, which I guess goes to show you that not much has changed since junior high: getting made fun of is my greatest skill.

Moreover, as punishment, I’m posting another recipe. A holiday themed one, of sorts. Take that, heartless bike geeks!

I call these “snaps” but they are very moist and soft, actually. Not snap-like at all. But really, really gingery and good. They are very popular at Avery as a post-ride snack, paired with a tall pint of Rascal or IPA. They are about as unhealthy and addictive as any food item could possibly be without being crack cocaine (erm, is crack considered food?), though.

1 stick (1/2 cup) butter, melted
1 cup sugar
1/4 cup molasses
1 egg
1/3 cup vegetable oil
2 1/3 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp dry ground ginger
1/2 tsp cloves
3 oz. fresh ginger, grated (you can use more if you want)

Combine all the dry ingredients, then all the wet ingredients. If the dough is too dry, add some more butter or oil.

Roll golf-ball sized balls of dough in sugar, place 4-5″ apart on a baking sheet.

Bake for 10-12 min at 350F.