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canola oil ginger cookies

Canola Oil Ginger Cookies

Chewy ginger cookies made with canola oil instead of butter or shortening. They have crispy edges, chewy centers.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Author Cookie Madness


  • 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. If the cookies spread, tap the edges inward with the tip of a spatula to form neat circles.
  • Bake at 350 degrees F for about 12 minutes or until cookies appear cracked and set.


This recipe is a great way to use natural or organic sugar - the kind that's a little darker and coarser. I use Florida Crystals.