Ingredients
1-1/4 cups (300 mL) granulated sugar
2/3 cup (150 mL) vegetable oil
1/4 cup (50 mL) fancy molasses
1 egg
1-3/4 cups (425 mL) all-purpose flour
1-1/2 tsp (7 mL) ground ginger
1 tsp (5 mL) each cinnamon, baking powder and baking soda
1/2 tsp (2 mL) salt
Preparation
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 375°F (190°C) 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.)
Tip:
You can spice up this classic by adding 1/3 cup (75 mL) finely chopped crystallized ginger to the dry ingredients.
Servings: 36 cookies
Nutritional Info
approx. per serving
- cal93
- pro1%
- total fat4%
- sat. fattrace
- carb13 g
- fibretrace
- chol5 mg
- sodium74 mg
- %RDI–
- calcium1%
- iron3%
- vit A–
- vit C–
- folate3%
Source: www.cbc.ca
