Unlike the ginger stars that are also included in this blog, these ginger cookies are of the CHEWY variety. This dough comes together so easily, I absolutely love mixing it and it is also easily doubled. Like almost all my cookies this dough can be scooped, frozen then bagged and stored in the freezer for easy baking at any time. Just remove the desired amount from your freezer, preheat the oven and roll them in sugar prior to baking.
INGREDIENTS:
2 1/4 C Flour
1/4 tsp. Salt
2 tsp. Baking soda
2 tsp. Cinnamon
1 1/2 tsp. Ground ginger
1 1/2 tsp. Ground cloves
1 Large egg
1/2 C Canola oil
3 T. Butter, melted
1/4 C plus 1 1/2 T. Molasses
1 C Light brown sugar
1/2 C Granulated sugar, to coat the unbaked cookie
PREPARATION:
In a large bowl, stir together all dry ingredients, first six on the list. In mixing bowl, mix on low speed, remaining ingredients,EXCEPT GRANULATED SUGAR, scrape the sides if needed and begin incorporating the flour mixture. Once all the flour has been absorbed, stop mixing. Scoop dough with the desired size cookie scoop (a 40 scoop will make a normal size cookie) or form into 1 1/2 inch balls. Prior to baking roll each cookie in the reserved granulated sugar to coat all sides. Place two inches apart on a parchment lined baking sheet, bake at 375 for 8-10 minutes rotating the pans once during baking. Slide parchment with cookies onto a wire rack to cool.
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