This recipe is for Wasted Food’s Jonathan Bloom, who recently experienced his first taste of
heroin Katy’s ginger snaps. Yeah, these cookies are that good. Sorry there are no photos of the finished cookies, but their time in this world was short lived.
- 3/4 cup of margarine at room temperature (butter makes the cookies spread out too much and ruins the texture)
- 1 egg
- 1 cup sugar
- 1/4 cup molassesAdd dry ingredients to the wet until well mixed:
- 2 cups white flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp gingerPut cookie dough in the refrigerator to chill. This is also important so they don’t spread out too much while cooking. (I will often chill the dough overnight.)Scoop out approx. 1 Tbsp amount and roll into a ball. Roll in a sugar/ginger mix. (Maybe 1/4 cup sugar to 1-1/2 Tbsp ginger.)Place on a cookie sheet and mark with an “X” using a fork.Cook at 325 degrees for 8-9 minutes. They’re done when the tops are no longer shiny. It’s better to err on the side of undercooking so they’re nice and soft.
What are your favorite recipes made from seemingly mundane ingredients? Please share them in the comments section below.