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

  • 1 egg

  • 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.