If you come to Mucky Boots Farm for tea, the chances are pretty good you'll be served gingersnaps. At least that's what the recipe calls them. They're actually not snappy at all, but chewy and moist, which is how I like them. The recipe comes from here, and, by popular demand, here it is.
2 cups unbleached all-purpose flour (you can also substitute your favourite gluten-free blend)
2 t baking soda
1/4 t salt
1 t ground cinnamon
1/2 t ground cloves
1/2 t ground ginger
1/2 t ground nutmeg
3/4 cup canola oil
1/2 cup molasses
1 cup packed dark brown sugar
1 large egg
1/3 cup granulated sugar
1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment.
2. Sift the flour, baking soda and spices together and set aside.
3. Put the oil, molasses, brown sugar and egg in the large bowl of an electric mixer and beat on medium speed until smoothly blended together, about 30 seconds. On low speed add the flour mixture and mix until incorporated.
4. Put the granulated sugar in a small bowl. Roll the dough by level tablespoons between the palms of your hands into balls. Roll each ball in the sugar to coat. Place the cookie balls 2 inches apart on the prepared sheets.
5. Bake for 8 minutes, reversing the baking sheets after 4 minutes, front to back and top to bottom. The cookies will be evenly brown and have large cracks across the top, and will flatten towards the end of their baking time. Cool them on the baking sheet for 2 minutes, then transfer them to wire racks to cool.
Equally good with ice tea in the shade, or with hot tea by the fire.