As Christmas draws closer and closer there’s only one thing on my mind as an avid baker, and that is CHRISMAS COOKIES. With so many different flavors, styles, and concepts it’s hard to narrow down what exactly you should make. Christmas is a time of gingerbread men and gingerbread houses, but who has the time for all the effort it takes to make those from scratch? For a gingerbread-style cookie that is easier to make and has better texture and flavor, look no further than my grandfather’s soft ginger snaps recipe. These sweet, well spiced, and ultra soft and chewy cookies are bound to make anyone’s holidays better.

INGREDIENTS:

• 1 Cup Brown Sugar
• 3/4 Cups Vegetable Oil
• 1 Egg
• 1/4 Cups Molasses
• 2 1/3 Cups flour
• 1 Teaspoon Baking Soda
• 2 Teaspoons Ground Ginger
• 2 Teaspoons Ground Cinnamon
• 1 Teaspoon Cloves
• 1/2 Teaspoon Black Pepper (optional)
• 1-2 Cups Granulated Sugar (for rolling)

SUPPLIES:

• 2 Large Bowls
• Mixing Utensil (wooden spoon, stand mixer, etc)
• Cookie Sheet

1. Preheat your oven to 350° F
2. Combine Brown sugar, oil, eggs, and molasses together in a large bowl
3. Combine all remaining ingredients (aside from the granulated sugar) in a separate bowl.
4. Gradually sift your dry ingredients into the wet, mixing it in stages so as to avoid splattering flour.
5. Once the dry and wet ingredients are fully combined, cover your cookie dough in plastic wrap and let it sit in the fridge for at least one hour.
   1. The longer the dough stays in the fridge, the more the flavor will develop, giving you a deeper and more complex cookie.
6. After the dough has rested, begin shaping it into 1-1 1/2 inch balls, rolling those balls in granulated sugar, and placing them at least 3 inches apart on a baking sheet.
7. Once your oven has preheated, bake the cookies for 10-12 minutes, stopping halfway through to rotate your pan.
8. After the cookies have baked, transfer to a cooling rack
9. Enjoy your new favorite cookies!