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.