More chewy than a classic gingersnap, these cookies have the perfect balance of warming spices and mellow sweetness. They have a long shelf life if kept in an airtight container, but they tend to get gobbled up pretty quickly!
MAKES 24 cookies
INGREDIENTS
2 cups (270g/9.6oz) all-purpose flour
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon ground cloves
⅛ teaspoon salt
1 cup (200g/7.1oz) light brown sugar
¼ cup (84g/3oz) molasses
¾ cup (155g/5.5oz) vegetable oil
1 egg
¼ cup (50g/1.8oz) granulated sugar
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In a large bowl, whisk together the brown sugar, molasses, vegetable oil, and egg.
- Add the flour mixture to the brown sugar mixture. Using a wooden spoon, mix until combined; the dough will be dense and heavy. Cover with plastic wrap, pressing it directly on the surface of the dough. Refrigerate for at least 30 minutes and up to 24 hours.
- When ready to bake the cookies, preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Place the granulated sugar in a small wide bowl. Using a #40 (1-ounce) cookie scoop, make uniform balls, then roll them in your palms until perfectly round. Roll the balls in the granulated sugar and place on the prepared baking sheets. Press down slightly.
- Bake for 8 to 10 minutes; the cookies will be soft. Remove from the oven, let sit on the pan for 5 to 10 minutes, then transfer them to a rack to cool. The cookies will crisp up once cool. Store in an airtight container.