Family Chefmate: Ginger Snap Cookies

I was requested today to make 3 dozen ginger snap cookies for the upcoming school bake sale. These cookies not only taste delicious and spicy but are a nice change from chocolate chip cookies at a bake sale. My sister-in-law Kerri game me this ginger snap recipe 10 years ago when I visited my nephew for the 1st time. The only change I made to the recipe was adding whole wheat flour instead of white flour.

This recipe makes a 144 cookies so feel free to to volunteer to bring cookies to the next church or school bake sale. If you don't need so many cookies feel free to cut the recipe in half. These cookies will also freeze well. Place the cookies in a freezer bag or other airtight container and place in the freezer for up to a month.

Pre-Heat Oven: 375 degrees
Makes: 144 Cookies

3 cups canola oil
4 cups organic cane sugar
1 cup black strap molasses
4 large eggs
8 cups whole wheat flour
8 teaspoons baking soda
2 teaspoons cloves
2 teaspoons ginger
4 teaspoons cinnamon
2 teaspoons salt
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1 cup white sugar for dusting

In a bowl with an electric beater, beat the oil, sugar and molasses together. Add the eggs one at a time and mix for 2 minutes on high. Add the spices, baking soda, salt and flour to the batter next. Mix until all the ingredients are incorporated. Place 1 cup of sugar in a small bowl. Use a 09 scoop or 1 tablespoon of dough in a ball and roll the dough in the sugar. Place the sugar coated ball of dough on a parchment coated cookie sheet. Place 12 balls of cookie dough on each cookie sheet to bake. Bake at 375 degrees for 8 minutes. Remove the cookie from the oven and allow the cookies to continue cooking for 2 more minutes on the cookie sheet. Transfer the cookies to a wire rack to cool.

Ginger Snap Dough Ball In The White Sugar