Old-Fashioned Ginger Cookies
- Total Time
For these cookies, you can use either light or dark molasses but not blackstrap.
whole wheat flour2 cup(s), pastry variety
baking soda1 tsp
ground cinnamon1 tsp
ground ginger1 tsp
canola oil¼ cup(s)
molasses¼ cup(s), dark variety
ginger root2 tsp, peeled and grated
- Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- Whisk together the pastry flour, baking soda, cinnamon, and ground ginger in a medium bowl. Whisk together the oil, molasses, egg, and fresh ginger in a large bowl until smooth; whisk in 1 cup of the sugar. Add the flour mixture and stir until blended. Let the dough rest about 10 minutes.
- Spread the remaining 3 tablespoons of sugar on a small plate. Roll scant tablespoonfuls of the dough into 1-inch balls, making a total of 36 balls. Dip the tops of the balls in the sugar and place, sugar side up, on the baking sheets about 2 inches apart. Bake until the cookies are cracked, soft in the center, and firm along the edges, 10 – 12 minutes. Let cool on the baking sheets on racks about 2 minutes. With a spatula, transfer the cookies to racks and let cool completely. Yields 1 cookie per serving.