It’s easy to forget in the constant whirr of this, that, here, there.
Heads down, moving forward, counting…
Great love is built in those small, countless, inconsequential moments when we stop. Look up. And see.
In our kitchens, too, food becomes a distraction. Competition and obligation instead of connection.
We miss the opportunities to smile.
What we offer does not need to be grand or elaborate. Something simple like these gingersnaps is fine.
- 1 cup 250 ml brown sugar
- 3/4 cup 187.5 ml vegetable oil
- 1/4 cup 60 ml molasses
- 1 egg, beaten
- 2 cups 500 ml all-purpose flour
- 2 teaspoons 10 ml baking soda
- 1 teaspoon 5 ml cinnamon
- 1 teaspoon 5 ml ginger
- 1/2 teaspoon 2.5 ml cloves
- 1/2 teaspoon 2.5 ml cardamom (optional)
- 1/2 teaspoon 2.5 ml salt
- 1/3 cup 80 ml granulated sugar
Preheat oven to 375 degrees F / 190 degrees C.
Line cookie sheets with parchment paper.
In mixing bowl, combine brown sugar, oil, molasses and egg. Beat thoroughly.
In separate bowl, stir together remaining ingredients except granulated sugar.
Add flour mixture to oil mixture and stir until blended together.
Form dough into 1-1/2 inch / 3.75 cm balls. Roll each ball in the granulated sugar.
Place balls 2 inches / 5 cm apart of parchment lined sheets. Cookies will spread as they bake.
Bake for 10 to 12 minutes. If you like your cookies very crisp, bake for an additional minute.You may have to experiment with the time depending on your oven.