Celadon's Delicious Ginger Snaps

This was one of those exciting moments where you come home and you can smell the baking from the hallway and you feel super lucky when you realize that it's actually coming from your apartment and you have the coolest roommate in the world. And then you come inside and there are even some cookies on a plate that are holding little signs that say "Eat Me." Okay, they weren't holding signs but regardless these were DELICIOUS, yes all caps, and were perfect with milk. They were just a little bit crunchy on the outside and chewy on the inside and the perfect amount of ginger wonderfulness. My roommate, Celadon, found this recipe for Ginger Crinkles on the Homesick Texan food blog and in the winter spirit she whipped some up one night after finishing finals. Celadon used turbinado instead of refined sugar. These cookies look so pretty and taste even better! I polished off a container of these before flying home. Just make sure to have some milk or chai tea or ice cream to enjoy with the cookies. Also, these cookies harden easily so make sure to store them in a super air tight container otherwise they can become to hard to bite into. When kept in airtight containers, they can last about a week and a half and still be chewy on the inside.

Ingredients:

1 cup turbinado sugar

1/2 cup oil

1 egg

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

1/4 cup sugar for dipping

Directions:

1. Preheat the oven to 350 degrees.

2. Whisk together the oil, turbinado, egg and molasses. Add in the flour, baking soda, salt, cinnamon and ginger. Mix until it is all incorporated.

3. Roll the dough into small balls (about 1/2 tablespoon size) and dip in the sugar.

4. Bake until it is slightly browned, about 15 minutes.