GingerSNAP!

On a side note, please check out my cousin Audrey's blog, she is The Pastry Flower! She just started her food blog and I think you will enjoy checking out her stuff. ALSO, please check out Nicole's blog, Sloe Gin Fizz, she is both my friend and co-worker. I can't believe it took me so long to find out she had this amazing blog! Not only does she have fantastic recipes - she has an adorable Etsy shop!

PS: I might like to add that this is my first posted recipe with ginger in it....and I am The Ginger Cook!

2 cups all purpose flour2 tsp baking soda2 tsp ground cinnamon2 tsp fresh ginger1 tsp freshly ground clovesPinch of salt1 cup packed light brown sugar1/4 cup molasses3/4 cup canola oil1 large eggSugar for rolling (I like evaporated cane juice or raw sugar)

Directions:

Peel ginger root and grate. Grind up with fresh whole cloves.Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover bowl with plastic wrap and chill for 20 minutes.Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake for 9 minutes.Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.