Who doesn't love some gingery-cinnamon sugar overload? I do, I do!
- 1/2 c. butter, melted
- 1/4 c. vegetable oil, such as canola
- 1 c. brown sugar, packed
- 1 egg
- 1/4 c. molasses
- 2 c. all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 c. white sugar, for rolling
Preheat to 375 degrees. Place white sugar in a small shallow bowl and gather about a tablespoon of dough in your hands, roll in a ball, and toss in the sugar to coat. Place on lined baking sheet, and repeat with the rest of the dough. Place cookies about 1 inch apart, as they spread quite a bit. Press down on cookies with a flat bottomed drinking glass, so they are about 1/4 inch thick. Bake for 6-8 minutes until slightly firmer but still a little soft. There should be little change in their color, so you don’t really want them to brown. Store in an airtight container for 1 week or in the freezer, up to 3 months. Enjoy!
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