Hello, dear readers! I’ve been M.I.A. the last couple weeks, but I didn’t forget about sharing the Molasses Ginger Cookies recipe with you that I mentioned in this post. I’d like to blame my absence on spending lots of time cooking in the kitchen, but the truth is far less tasty (though still interesting): jury duty, a French class, and a copyediting class. And there’s been quite a bit of fun on the weekends to keep me busy: a family reunion, a ski trip, and my middle sister’s baby shower coming up this weekend.
I’m guessing I’m not the only one who’s feeling busy right now, so I give you a cookie recipe that so simple that there’s really no excuse for not making them. You don’t even need an electric mixer: just mix the wet ingredients together, stir together the dry ingredients, and combine them both. Chill the dough for an hour and before you know it you’ll have a very tasty cookie dough ready to be baked into chewy, fragrant Molasses Ginger cookies.
This recipe is an old family favorite and comes from my mom’s Sunset Cookies cookbook. As you can see from the photo above, the cookbook has been well-used over the years and contained recipes for all our family favorites.
Yields 3 dozen cookies.
¾ cup canola or safflower oil
¼ cup dark molasses
1¼ cups sugar, divided
2¾ cups all-purpose flour
1½ teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon finely ground black pepper
Make the Molasses Ginger Cookies
In a large bowl, stir together the oil, molasses, eggs, and 1 cup of the sugar until well mixed.
In another bowl, stir together the flour, baking soda, ginger, cinnamon, cloves and black pepper. Gradually add the flour mixture to the wet mixture, stirring until well combined. Chill dough for at least one hour or until the next day.
Preheat oven to 350°F. Line two baking sheets with parchment paper. Place remaining ¼ cup sugar in a shallow bowl. Remove dough from refrigerator and roll dough into 1-inch balls. Roll dough balls in sugar and place 3 inches apart on baking sheets. Bake for 10-13 minutes or until lightly browned, rotating sheets halfway through. Let cool on baking sheet for five minutes, transfer to rack and let cool.
Cookies will keep in an airtight container for about one week.