My grandma used to make these on her dinner table regularly. They were always one of my favorite cookies

Ginger snaps, the quintessential holiday treat, are beloved for their warm, spicy flavor and irresistible crunch. These delectable cookies, infused with the zesty kick of ginger, have a rich history dating back centuries. Let’s explore the origins, ingredients, baking process, and more in this comprehensive guide to ginger snaps.

Ingredients:

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with nonstick cooking spray.
2. Mix Wet Ingredients: In a large mixing bowl, combine the light brown sugar, vegetable oil, molasses, and egg. Whisk until the ingredients are well blended.
3. Combine Dry Ingredients: In another mixing bowl, combine the all-purpose flour, baking soda, salt, ground clove, ground cinnamon, and ground ginger. Whisk until all the dry ingredients are evenly mixed.
4. Make Dough: Slowly add the dry flour mixture to the bowl with the wet ingredients, stirring constantly until a dough forms.
5. Shape Dough: Using your hands or two teaspoons, roll the dough into balls about 1¼ inches in diameter.
6. Coat with Sugar: Pour the white sugar into a small bowl. Roll each dough ball in the sugar until fully coated.
7. Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them apart to allow for spreading during baking.
8. Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the cookies have formed and the edges are slightly browned.
9. Cool and Serve: Remove the cookies from the oven and transfer them to a wire rack to cool. Serve the ginger snaps warm individually, or arrange them on a platter for self-service.
10. Optional: For extra ginger flavor, you can use 1½ teaspoons of ground ginger or add a teaspoon of fresh grated ginger to the dough. Additionally, rolling the dough in coarse sparkling sugar before baking adds an extra crunch to the cookies.