Prep Time:
15 Minutes
Cook Time:
11 mins
Serves:
15 large cookies
About the Recipe
You can thank our dear friend and terrific baker Karen Cheyney for this recipe. Notice that these cookies are dairy-free, for all you lactose-intolerant cookie-eaters.
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
1 tablespoon baking soda
2/3 cup canola oil
1 1/4 cups sugar (plus more for rolling)
1 egg
1/3 cup molasses
1/2 cup diced crystalized ginger (Pre-diced ginger is an excellent thing. We get ours from Nuts.com)
Preparation
Sift first six ingredients (I shake them through a large sieve) into a bowl.
Blend 2/3 cup of oil and 1 1/4 cup sugar in your mixer until shiny. Add the egg and molasses.
Add the dry ingredients and blend until just blended.
Stir in the crystalized ginger.
Shape into walnut-sized balls, and roll in sugar.
Bake on an ungreased cookie sheet at 350 for 11 minutes, until starting to brown around the edges and cracked on top.