Swapped at the SE Cookie Swap 2012 by Will Levitt.
Adapted from Sofra Bakery & Cafe and A Plum By Any Other Name (see Will's blog post here)
- Yield:Makes about 30 cookies
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- Pinch of ground ginger
- 3/4 cup canola oil
- 1/4 cup molasses
- 1 cup sugar, plus approximately 1/4 cup more for coating cookies
- 1 large egg
- 2 tablespoons finely diced candied ginger
Combine flour, baking soda, salt and spices in a medium bowl.
Using a stand mixer or an electric hand mixer, combine oil, molasses, sugar and eggs and beat for 15-20 seconds until combined (if using a stand mixer use the paddle attachment). Slowly add in the dry ingredients and mix until just combined. Mix in the candied ginger using a rubber spatula, making sure the dry and wet ingredients are fully incorporated. Form the dough into a ball, wrap in plastic wrap, and chill for at least 2 hours.
Preheat the oven to 350. Line a cookie sheet with parchment paper. Pour the 1/4 cup sugar into a small bowl. Remove the dough from the fridge and form into approximately 1 tablespoon sized balls. Coat the balls lightly in the sugar and place on the prepared baking sheet. Bake for 12 minutes. They will appear undercooked but will harden as they cool. Remove from the oven, allow to cool a few minutes, and transfer to a plate or drying rack. Repeat until all the dough has been used, about 30 cookies. They can be stored in an airtight container for 4-5 days, but let's be honest, they won't last that long.