Crisp and Chewy Ginger Snaps

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This cookie has a spicy warmth to it that is very pleasing on a cold winter night, especially paired with tea or hot chocolate. I also like the texture of this cookie. It is perfectly crisp on the outside & chewy on the inside. Ok, now here’s a challenge… don’t eat too many of these this winter. Note to self…everything in moderation!

Ingredients

  • 2 cups of All Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoon Cinnamon
  • 1  1/2 teaspoon Cloves
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon salt
  • 1 cup dark Brown Sugar, lightly packed
  • 1/2 cup Butter, softened to room temperature
  • 1/4 cup Vegetable oil
  • 1/3 cup unsulphured Molasses
  • 2 egg yolks

Directions

  •  Preheat the oven to 350°F.
  • In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt and then combine the mixture with your hands.
  • With a mixer, beat the brown sugar, oil, butter and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.
  • Roll each cookie into a 1¾-inch ball & place on cookie sheet.
  • Bake for exactly 10 – 12 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
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