Fall is upon us, and it’s time to move from our summer standby in the dining room cookie jar — oatmeal raisin cookies — to ginger spice cookies. (We always have chocolate chip cookies on hand).
2 cups sugar, plus additional for rolling cookies
1/2 cup unsulphured (dark) molasses
1 cup vegetable (preferably canola) oil
1 teaspoon salt
2 1/2 teaspoons cinnamon
2 teaspoons powdered ginger
1 1/4 teaspoons cloves
3 1/2 teaspoons baking soda
4 1/2 cups all-purpose flour
In bowl of electric mixer, beat together sugar, molasses, and eggs until blended. Beat in oil. Mix together remaining dry ingredients and gradually beat into wet ingredients. Mixture will be dry; you may need to mix the final amount of the flour mixture by hand if you don’t have a heavy-duty mixer.
Pull off walnet-sized pieces of dough and roll in your hands into a ball; roll in granulated sugar and place on cookie sheet lined with waxed or parchment paper. Don’t put too close together as they expand in the oven. Bake at 350 degrees for 8-10 minutes, or until cracks form on surface of the cookie. Do not overcook. Makes about 4 dozen cookies