Annie’s Gingersnaps

Chef had a rare craving for cookies: gingersnaps! He requested that they were crispy on the outer ring but chewy on the inside…see the recipe after the jump.

Makes about 2 dozen cookies:

• 2 c. flour
• 1/2 tsp. salt
• 2 tsp. baking soda
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 2/3 c. vegetable oil
• 1 c. granulated sugar
• 1/4 c. brown sugar
• 3 tbsp. honey
• 1 egg
• about 1 c. castor sugar

Preheat the oven to 325F. Combine the flour, salt, ground ginger, ground cinnamon and baking soda together. Stir in the vegetable oil; then the sugars and honey. Add in the egg. The mixture should not be sticky or stick to your fingers. Take a small chunk of the dough and roll it into 1” balls. Cover it with castor sugar and flatten it a little; place the flattened balls of dough on an unbleached parchment paper lined cookie sheet. Bake for about 20 minutes. Let it cool on a cooling rack and then serve!