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
- Mix together the flour, baking soda, salt and spices.
- In another bowl mix together the sugar, oil, molasses and egg.
- Add the dry to the wet ingredients and mix to combine. Refrigerate dough for about an hour.
- Preheat oven to 350 degrees.
- 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.
- Allow the cookies to cool on the baking sheet for 3 minutes before placing them on a wire rack to cool.