Lunchbox Ginger Cookies

A dozen of these cookies made a special 'teacher gift' for me from one of my second grade students. The best gift of all was when his mother sent the recipe to me one day. When cool, store in airtight container.

• Preparation Time: 20 mins
• Cooking Time: 9 mins
• Total Time: 29 mins
• Calories: 94 Calories

Ingredients

• 1 egg
• ¼ teaspoon salt
• ½ teaspoon ground cloves
• 1 teaspoon ground ginger
• 2 ⅓ cups all-purpose flour
• 1 ½ teaspoons baking soda
• ¼ cup dark molasses
• 1 cup dark brown sugar
• ½ cup canola oil
• cooking spray
• ¼ cup white sugar, or as needed
• ¼ teaspoon cayenne pepper (Optional)
• 1 teaspoon freshly grated ginger

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.

Step 2

Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.

Step 3

Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.

Step 4

Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.

Step 5

Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.