Gingerbread Cookies
Delightfully chewy gingerbread cookies filled with rich spices and molasses, perfect for the holiday season.
Ingredients
Cookies
- 2/3 cup canola oil
- 1/4 cup blackstrap molasses
- 1 cup dark brown sugar or light brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Preparation
- Whisk together the flour, spices, baking soda, and salt in a bowl, then set it aside.
- In a mixer bowl, combine the canola oil, molasses, and brown sugar. Mix well.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Gradually add the flour mixture to the wet ingredients, one cup at a time, mixing until well combined.
- The dough will be quite sticky. Transfer it to a heavily floured surface and, using floured hands, work in more flour until the dough is not sticky.
- Wrap the dough in plastic wrap and refrigerate for at least 3 hours, but it's best to leave it overnight.
Baking
- Preheat your oven to 350°F.
- On a lightly floured surface, roll out the dough to about 1/4 inch thick and cut out cookie shapes.
- Bake on ungreased cookie sheets for about 8 minutes or until the cookies just begin to crack.
- Allow the cookies to cool on the sheets for 2 minutes before moving them to a wire rack to cool completely.
Notes
Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. For added flavor, you can mix in some finely chopped nuts or chocolate chips. If you prefer crispy cookies, roll the dough thinner and bake them a minute or two longer. To enhance the flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.