from Canadian Living Magazine
Portion size: 36 cookies
Ingredients:
- 1-1/4 cups (300 mL) granulated sugar
- 2/3 cup (150 mL) vegetable oil
- 1/4 cup (60 mL) fancy molasses
- 1 egg
- 1 3/4 cups (425ml) all purpose flour
- 1-1/2 tsp (7 mL) ground ginger
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp salt
Preparation
In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.
In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.
Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
Bake in top and bottom thirds of 375F (190C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)
FROM MY GALLEY TO YOURS! 