Everyone has one-that go to recipe that never fails you, that everyone loves and that you can make without even cracking open the recipe box to follow along on the card. For me that is a recipe that I found in Good Housekeeping Magazine years ago: Jumbo Gingersnaps.
When I stumbled upon the recipe it was a reader's request for this recipe originally appearing in the magazine in the early 1980s. I was drawn to this recipe because it was a cookie made without butter-not that we are anti-butter in our house-in fact I've caught more than one member of my family eating butter in slices off the dish (I know, gross); at the time I had a friend whose child could not eat any dairy and she was looking for butter free cookie recipes.
The recipe calls for maple syrup, try if you can to use pure maple syrup-I think it makes a real difference in the quality of taste for these cookies. Look for the pure maple syrup in your supermarket near the maple flavored versions. Once opened, store the syrup in your refrigerator. Another ingredient, cardamom, while fabulous is not always something I have on hand (or can always find at the supermarket). I have substituted cloves with great results.
One other tip-if you don't have one, a Metric Wonder Cup is the perfect kitchen tool to use for this recipe. It let's you measure sticky things like syrup and molasses with ease. I bought mine years ago at a Pampered Chef party, but now you can find them at supermarkets and discount stores; they will run you about $5.00 or $6.00 but they are worth every penny.
The recipe makes 10 jumbo sized cookies, but I usually make smaller sized ones so they'll last longer. They make the perfect lunchbox treat-oh, and the perfect little snack to nibble on with a cup of tea for you as you watch that school bus roll up the street.
Jumbo Gingersnaps from Good Housekeeping
1/2 cup Sugar plus additional for rolling
2 1/4 cup All-purpose flour
3/4 cup Salad oil
1/4 cup Dark molasses
1/4 cup Maple syrup
2 teaspoon Baking soda
1 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground cardamom
1/4 teaspoon Salt
1 large Egg
Into large bowl, measure 1/2 cup sugar and remaining ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.
Preheat oven to 350 degrees. Place 2 tablespoons sugar on waxed paper. Shape 1/4 cup dough into a ball; roll in the sugar to coat evenly.
Repeat with remaining dough to make 10 balls in all. Place balls, 3 inches apart, on ungreased cookie sheets. (Dough is very soft; balls will flatten slightly.) Bake cookies 15 minutes. Using a spatula, remove cookies to wire racks to cool. Store cookies in tightly covered container. Makes 10 cookies.