Ginger Cookies

I remember when I first had these, Molly gave them to us one year when I was about 11 on a plate full of Christmas cookies. She made hers bigger than I make mine and they were harder but I loved the flavor, so I asked for the recipe. I make Ginger cookies most often when we are traveling and they need to be good at a later date. They travel, freeze and store great. Keeping their chewiness and flavor for quite awhile.

Ginger Cookies


1 1/4 cup oil
2 cups granulated sugar
2 eggs
1/2 cup molasses, any strength is fine

Cream these together until they are well mixed and fluffy.

4 cups flour ( I use mostly whole wheat)
1 teaspoon salt
4 teaspoon baking soda
2 teaspoon cinnamon
2 teaspoon ginger
1 teaspoon cloves

Add 2 cups of the flour and all the spices to the previous ingredients, mix them well and then add the next 2 cups of flour. Mix dough until all ingredients have been well incorporated.

Refrigerate dough for 1 hour, a little more or less is just fine. (If you don't refrigerate the dough you will have a flatter cookie (like those in the picture above))

Heat oven to 350 degrees.

Roll teaspoons full of dough into balls. Then roll them in granulated sugar before placing balls two inches apart on cookie sheet.
Bake for 5-7 minutes or until browned and beginning to set. I like to over bake them just a little. Doughy ginger cookies just don't seem as good as doughy chocolate chip cookies. Almost burnt ginger cookies can be quite tasty, so if you are going to go one way or the other I recommend over done.
Enjoy warm cookies with a fresh cup of coffee or a cold glass of milk.
~Anna