Didi’s Soft Ginger Cookies

ginger cookiesMakes about 2 dozen cookies

Our friend, Susan Walter, introduced these cookies to our family. We’ve decided they taste like Christmas in cookie form.

2 cups all-purpose flour
2 teaspoons. baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
6 tablespoons vegetable oil
6 tablespoons very soft butter
1 cup sugar, plus an extra 1/2 cup for coating
1/4 cup molasses
1 large egg

Adjust oven racks to lower-middle and upper positions and heat oven to 350 degrees.
Whisk flour, baking soda, salt, ginger, and cinnamon in a medium bowl; set aside.
Whisk oil, butter, and 1 cup of the sugar until smooth. Whisk in molasses, then egg. Stir in dry ingredients.

Form dough into 2-tablespoon portions; roll into balls and then roll dough balls in remaining 1/2 cup sugar. Set cookies about 2 1/2 inch apart (Figure about 8 cookies per 18- by 12-inch cookie sheet)

Bake until puffed slightly, golden brown around the edges, and starting to crackle about 10 minutes if baking 1 sheet and about 12 minutes for 2 sheets. (Don’t over bake! And if baking 2 sheets at a time, switch positions after 7 or 8 minutes.) Cool until firm enough to move to a wire rack. Store cooled cookies in zipperlock bags.

5 Comments

  1. says

    I’ll have to give these a try. My favorite ginger cookie has a thumbprint filled with raspberry jam. It’s based on my favorite cookie from Becker’s Bakery in Nashville, TN. (Love the festive holiday attire for the girls!)

  2. says

    I made these today — great flavor, though I think I might have overcooked some of them a touch, making them more crunchy, less soft. Haven’t tried one from the batch that was cooked less…

  3. Debra Garland says

    I’ve made these cookies dozens of times since I found the recipe. The first time I used Organic molasses and they were so nice, rich and dark. When I ran out of that I got Grandma’s molasses and they weren’t nearly as tasty. I do have a problem with my oven temperature, so I had to by a thermometer. Anyway a wonderful recipe. Thank You.

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