Lunchbox Ginger Cookies recipe
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Ingredients
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cooking spray
¼ cup white sugar, or as needed
1 cup dark brown sugar
½ cup canola oil
¼ cup dark molasses
1 egg
2 ⅓ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon freshly grated ginger
½ teaspoon ground cloves
¼ teaspoon salt
¼ teaspoon cayenne pepper
Nutrition Info
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94.4 calories
carbohydrate: 15.4 g
cholesterol: 4.5 mg
fat: 3.3 g
fiber: 0.2 g
protein: 1 g
saturatedFat: 0.3 g
servingSize: -
sodium: 73.1 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -
Directions Lunchbox Ginger Cookies
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
Combine brown sugar, canola oil, molasses, and egg in a large bowl, beat with an electric mixer until blended.
Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well, dough will be quite thick. Dough may be refrigerated or shaped at this time.
Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.