Provender Ginger Snaps

By amaliana

Ingredients

• 3 cups light brown sugar
• 2 1/4 cups vegetable oil
• 3 large eggs
• 3/4 cup molasses
• 7 cups all purpose flour
• 3 teaspoons baking soda
• 3 teaspoons ground ginger
• 3 teaspoons cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In an electric mixer, beat the brown sugar with the oil, then add the eggs one at a time. When the eggs have been incorporated, add the molasses.
In another large bowl sift the flour with the baking soda, ginger, cinnamon, cloves and pepper. Add the dry ingredients to the molasses mixture and beat just until blended. Scrape down the sides of the bowl and wrap in plastic wrap. Refrigerate for at least one hour (we chill our dough overnight).
Shape dough into 1 1/2-inch balls and roll them in extra white sugar. Set them 2 inches apart on the baking sheets. You may need to repeat this process until all the cookies are baked.
Bake cookies for 6 minutes, then rotate the pans for even baking. Bake cookies for 6 minutes more or until firm.
Cool for 1 minute, then transfer to wire racks until completely cool.
Questions on the recipe call Provender 401-624-8084