I don’t know what the temperature is outside your door, but outside mine it’s just perfect for some ginger molasses cookies fresh from the oven. I love these cookies. I’ve loved them since a friend brought them in to share in a grad class. I craved them all through my first pregnancy. When the cravings reached critical mass, I asked him for the recipe. He gave it to me. I made my own adjustments based on necessity. They got my through a Winter pregnancy. I’ve already made them once this fall. Once is not enough. Thank you, Bob.
I’m still working on a gluten-free alternative in order to enjoy these again. I suspect almond flour would do the trick. Let me know if you try that!
Makes 36 cookies, but that may only be enough for one.
2 cups flour (feel free to sub half with wheat flour)
2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
1 cup sugar
3/4 cup canola oil
1 large egg
1/4 cup dark molasses
2 tbsp finely chopped sugared ginger (optional, but it really makes the cookie)
additional sugar for coating
Preheat over to 350 degrees and grease a baking sheet.
Combine flour, baking soda, ginger, cinnamon, and salt.
In a separate bowl, beat sugar and canola oil in a large bowl for about two minutes until color is pale. Mix in egg and molasses. Add sugared ginger.
Pour wet ingredients over dry ingredients and mix. It’ll be a little tough, but persevere! It’s worth it!
Roll dough into 1 inch balls and coat with sugar. Place on baking sheet 2 inches apart.
Bake for 10-12 minutes. Allow to cool 3 minutes, then move from baking sheet. Cookies will crack on the top when they’re done, but they’ll look like they still need cooking in the middle. Don’t worry. These cookies are tougher than you’d expect. They’re done. But stick a toothpick in them if you’re worried.
For uniform cookie shape, whack the cookie sheet just out of the oven on the side of the stove. The cookies will collapse.