Ginger Spice Cookies
Ingredients
- 240g unbleached flour
- 4g baking powder
- 2g baking soda
- 4g ginger
- 2g cinnamon
- 1g cloves
- 60mL canola oil
- 80mL molasses, light
- 100g sugar
- 1 egg
- 5mL vanilla extract
- sugar for dipping
Directions
- Preheat oven to 375°F (190°C).
- Lightly grease several baking sheets with vegetable oil spray.
- In a medium bowl, stir together flour, baking powder, baking soda, ginger, cinnamon and cloves. Set aside.
- In a large mixing bowl, with and electric mixer set on medium speed, beat together oil, molasses, sugar, egg and vanilla extract. Beat in half of dry ingredients just until mixed. Using a large wooden spoon, stir in remaining dry ingredients just until evenly incorporated. Batter will be stiff.
- Divide dough in half; wrap each portion in plastic wrap and freeze for 30 minutes. Using your hands, roll each portion of dough into 25 1-inch (3cm) balls, dip into sugar and place 2 inches (5cm) apart on cookie sheets.
- Bake for 10 minutes or until lightly browned. Remove from baking sheets; cool on wire racks. Store in airtight container.
Nutrition Facts
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