Chewy Ginger Cookies
For a long time I was really committed to the Dancing Deer Company's ginger cookies.
That is, until I took the time to develop my own recipe. These rock.
Makes about 3 dozen cookies
1 cup packed brown sugar
¾ cup canola oil
¼ cup molasses
2 cups AP flour
2 t baking soda
¼ t salt
½ t ground cloves
1 t cinnamon
1 ½ T (1 T plus 1.5t) ground ginger**
Sugar for rolling
Preheat oven to 375°
Mix together brown sugar, oil, molasses and egg.
Sift together the flour, soda, salt and spices; stir into molasses mixture. Roll dough into balls and roll each ball in the sugar. Place on a parchment-lined baking sheet and flatten slightly with the heel of your hand.
Bake 8-9 minutes in the middle of your oven, turning sheet pans halfway thru baking.
They’re best when just set and cracked – to have them remain chewy they should be a deeper brown and set.
** If you have crystallized ginger, use it! I do a combination of finely chopped crystal ginger and ground ginger.