Ginger Cookies

I’m on a ginger kick! Whether it’s grated in my hot tea or cold water, mixed in muffins or stir fry or a Moscow Mule, get in my belly! So, clearly when I needed to bring a dessert for a school function, I chose these Ginger cookies (inspired by Texan Erin Baking). They turned out soft and have the perfect amount of spice.


  • 2 cups whole wheat flour, all-purpose flour (or a mix of the 2) or gluten-free flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup sugar
  • 6 tablespoons canola oil
  • 6 tablespoons molasses
  • 1 large egg
  • 3 tablespoons sugar, for rolling


  1. Mix together the flour, baking soda, salt and spices.
  2. In another bowl mix together the sugar, oil, molasses and egg.
  3. Add the dry to the wet ingredients and mix to combine. Refrigerate dough for about an hour.
  4. Preheat oven to 350 degrees.
  5. Roll dough into balls and then roll the balls in the remaining sugar. Place on a non-stick baking sheet and press down with a fork. Bake for 9 minutes.
  6. Allow the cookies to cool on the baking sheet for 3 minutes before placing them on a wire rack to cool.

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