Every year, some friends and I kick off the holiday season with a trip to Napa to go wine tasting and do a little Christmas shopping in downtown St. Helena. Thankfully, the Trinchero family is generous enough to put us up at the Sutter Home Inn and one of the highlights of our trip is sitting by their Christmas tree, drinking tea, and eating their inn keeper’s gingersnaps before bed.
I’m not usually a fan of crisp cookies but I love these; they are crisp on the edges with a slightly chewy center. They actually get chewier on the second day and have just enough ginger and spice without being overwhelming. (Pat, the inn keeper, uses light molasses but I used dark because I haven’t been able to find an organic light molasses but they taste great either way.) If you like a little extra ginger flavor, add 1/4 cup of crystalized ginger chips.
2 cups sugar
1 1/2 cup vegetable oil
1/2 cup molasses
4 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
1 tablespoon salt
Turbinado sugar to sprinkle
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a large bowl, combine sugar, oil, and molasses and mix well. Add eggs one at a time, beating well after each addition. Add dry ingredients and mix well.
Shape into 1 inch balls (I used a medium cookie scoop), place onto the prepared baking sheets, two inches apart, and sprinkle with turbinado sugar.
Bake for 10-12 minutes and transfer to rack to cool.