Lunch Break Cookies!

Dec 4, 2013

Lunch time is sometimes the only time in my day when I truely feel like I have time to myself. Its amzing what you can actually get done in an hour sometimes..
 
 
And sometimes, some people just want to be employee of the day and whip up gingerbread cookies on their lunch breaks! That was me today..
 
Gingerbread cookies to me are definitely a Christmas cookie. Their sugary, crunchy outside and their spicey, chewy inside give you so many different flavours its like an explosion in your mouth!
 
 
Gingersnap Cookies
by Renee Pihowich
Prep Time: 15 minutes
Cook Time: 12 minutes
Keywords: bake snack winter

Ingredients (3 dozen cookies)
  • 3½ cups all-purpose flour
  • 2¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1¼ teaspoons cinnamon
  • 1¼ teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup molasses
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger; set aside.
Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the molasses and continue to mix until completely combined, scraping the sides of the bowl as needed. Add the vegetable oil, eggs and vanilla extract, and mix to thoroughly combine. Scrape the sides of the bowl, reduce the mixer speed to low, and add the flour mixture. Mix until just combined, giving it a final stir with a rubber spatula.
Scoop about 1½ tablespoons of dough, roll into a ball, and place on prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes, or until edges are set, but centers are still soft. Allow the cookies to sit on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be kept in an airtight container at room temperature for up to 1 week. These cookies can also be frozen for up to 1 month.
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