You may think you have too many ginger cookie recipes, but trust me — this is one you’ll want to add to your collection. I got the recipe from a friend who served them at a baby shower. She said the original recipe was from McCall’s, and that she’d been making the cookies for over 30 years. She calls them Ginger Cookies, but I’m calling them Canola Oil Ginger Cookies because I love the fact they are made with oil rather than shortening or butter.
This is one cookie where you really won’t miss butter or shortening. The oil gives the cookies chewy centers and crisp edges, while the molasses and spice provide loads of flavor.
Compared to my usual favorite ginger cookies, these bake up a bit flatter and denser and are a more normal size.
- 2 cups all-purpose flour (260 grams)
- 2 teaspoons baking soda
- 1/2 scant teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon unsweetened cocoa powder
- 2/3 cup canola oil
- 1 cup granulated sugar (natural or organic)**
- 1 egg
- 1/4 cup mild molasses
- 1/4 cup extra sugar for rolling
- Optional: Chopped up candied ginger
- Preheat oven to 350 degrees F. and have ready two ungreased baking sheets.
- Thoroughly whisk together the flour, baking soda, salt, cinnamon, ginger and cocoa powder.
- In a mixing bowl, using an electric mixer, beat together oil and sugar until well mixed. Beat in the egg and molasses, scraping bowl often.
- Add the flour mixture and stir until well blended. If using candied ginger bits, go ahead and add that too. You should have a fairly soft dough
- Shape into 20 to 24 balls (I use a medium size cookie scoop and get about 20). Roll the balls in sugar or put them in a bag with extra sugar and shake to coat. The dough is a little soft so the balls will spread a bit.
- Arrange on ungreased baking sheets spacing about 2 inches apart. Pat gently back into balls if they've spread at all.
- Bake at 350 degrees F for about 12 minutes or until cookies appear cracked and set.