Canola Oil Ginger Cookies
Chewy ginger cookies made with canola oil instead of butter or shortening. They have crispy edges, chewy centers.
Servings 24 cookies
Cost 5
Ingredients
- 2 cups all-purpose flour (260 grams)
- 2 teaspoons baking soda
- ½ teaspoon salt (scant)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon unsweetened cocoa powder (optional)
- ⅔ cup canola oil (or olive or safflower or any neutral oil)
- 1 cup granulated sugar (brown sugar works too) (200 grams)
- 1 large egg
- ¼ cup mild molasses
- ¼ cup extra sugar for rolling
- 2 tablespoons chopped candied ginger (optional)
Instructions
- Preheat oven to 350 degrees F. and have ready two ungreased baking sheets.
- Thoroughly whisk together the flour, baking soda, salt, cinnamon, ginger and cocoa powder.
- In a mixing bowl, using an electric mixer, beat together oil and sugar until well mixed. Beat in the egg and molasses, scraping bowl often.
- Add the flour mixture and stir until well blended. If using candied ginger bits, go ahead and add that too. You should have a fairly soft dough
- Shape into 20 to 24 balls (I use a medium size cookie scoop and get about 20). Roll the balls in sugar or put them in a bag with extra sugar and shake to coat. The dough is a little soft so the balls will spread a bit.
- Arrange on ungreased baking sheets spacing about 2 inches apart. If the cookies spread, tap the edges inward with the tip of a spatula to form neat circles.
- Bake at 350 degrees F for about 12 minutes or until cookies appear cracked and set.
Notes
This recipe is a great way to use natural or organic sugar - the kind that's a little darker and coarser. I use Florida Crystals.