Ginger cookies are one of my personal favorites. Making them brings back warm memories (I grew up with that smell in the kitchen every late summer into fall). It reminds me of my favorite season. Now I make them at SAP where it’s a staple every autumn and one of our best sellers.
Ingredients
- 2 c. All purpose flour
- 2 t. Baking soda
- 2 t. Cinnamon
- 2 t. Ground ginger
- 1 t. Ground cloves
- Pinch of salt
- 1 c. Light brown sugar
- ¼ c. Molasses
- ¾ c. Canola oil
- 1 egg
- Raw sugar for rolling
Instructions
In a medium bowl whisk together the fl our, baking soda, spices and salt. In another bowl combine brown sugar, molasses, oil and egg until smooth. Mix fl our mixture into the sugar mixture until dough comes together. Cover and chill for 30 minutes.
Preheat oven to 375 and line a baking sheet with parchment paper. Roll dough by the teaspoonfuls, then roll in raw sugar. Place 2 inches apart. Bake for 8 minutes. Cool and store in an airtight container.
Recipe courtesy of Chef Kari Mueller
