in college i had a friend that would always bring her spicy ginger snaps to pot lucks and everyone went crazy for them! every fall i begin to crave them. there is a bit of a kick from the fresh ginger and cayenne that warms you up. my daughter and i made a batch yesterday and enjoyed them outside on the lovely crisp fall sunday!
-pre- heat oven to 375 degrees
-in a mixing bowl, add 1 cup brown sugar, 1/3 cup black strap molasses, 3/4 cup vegetable oil, 1 egg, 1 teaspoon vanilla, and 1 1/2 TBSP fresh ginger, diced
-in a separate bowl mix up the dry ingredients: add 2 1/2 cups unbleached AP flour, 2 teaspoons baking soda, 1/2 teaspoon sea salt,1 teaspoon cinnamon, 1/2 teaspoon ground cloves,1/2 teaspoon to 1 teaspoon cayenne pepper (depending on how spicy you want them, i prefer 1 teaspoon!)
-slowly add the dry ingredients...bit by bit to the sugar mixture
-when the dough is mixed make 1 teaspoon balls and roll them around in a bowl filled with 1/2 cup turbinado sugar
-place on a cookie sheet covered with parchment paper and bake for 10-12 minutes
-enjoy on a crisp fall day and share them!
photos and recipe by kristen bach