Gingersnap Drop Cookies

These cookies are as simple as... cookies! They only require one type of flour which means: no extra time spent mixing and a lot less time scanning the grocery store for all those extra varieties of flours.

I hope you enjoy this recipe as much as I did making it.


They'll be a new recipe every two weeks so be on the look out April 18th (2015) for the next edition.

Place cookie sheets in oven and turn on to 350f. Whisk dry ingredients in a small bowl:

2 cups Oat Flour
1/2 tsp. Baking Soda
1 pinch of Salt
1 tbsp. Ginger Powder (the fresher the better)
1 tsp. Cinnamon, ground
1/2 tsp. Cloves, ground

In another bowl cream together:


6 tbsp. Butter
3/4 cup Sugar, white

Add:

1 Egg
1/4 cup Molasses, fancy
1 tsp. Orange or Lemon extract (optional)

Fold in the flour mixture. Stir in until smooth:
Drop tablespoons of dough on a cookie sheet and space 3 inches apart. These are drop cookies, which means they will flatten themselves in the oven, so do not flatten them on the pan (unless you want extremely flat cookies, which will make them even "snappier"). Bake for 15 minutes.