schwartz created a slight breach of etiquette by skipping the triple dare

gingersnaps.
just the name makes me think of the holidays. this is the best-tasting, easiest recipe for this delightful treat that you will ever come across. moist and chewy (i know they say 'snap' in the name, but i just hate hard cookies) and full of sweet and spicy molasses flavor. i like to make them smaller since my kiddos (oh alright, me too) eat them by the handful.

gingersnaps
mix together:
1 1/4 cups flour (i use my homemade gluten-free mix*)
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
beat in:
3/4 cup oil
1/4 cup molasses
1 egg
add in:
1 more cup flour

roll into balls and roll in 1/4 cup sugar
bake at 375 degrees on an ungreased cookie sheet (don't forget to do my soft-cookie-trick - take them out of the oven right before they are totally done.)

* gluten-free flour mix: 1 part teff or sorghum flour, 1 part rice flour (white or brown both work), and 1 part flaxseed meal or almond meal

xoxo
velvet