These cookies have become my go-to holiday treat. I’ve made them the last several years and they always come out great with minimal fuss and hardly any time at all. The recipe doesn’t call for butter, which worried me at first, but they have a wonderful texture and aren’t heavy. I like a little bit more of a spice kick so I adjusted from the original recipe, which is reflected below.
We had a very busy holiday, but we got to see most of our family. It was nice to spend a four day weekend with Jordan and catch up with everyone. I’m really looking forward to the new year. 2012 was full of change and I’m hopeful for what lucky 2013 will bring. (especially excited to meet my new little nephew any day now!)
3/4 cup vegetable oil 1 cup sugar 1/4 cup molasses 1 egg 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 teaspoon ground cloves 1/2 ground ginger Additional sugar, for rolling
In a large mixing bowl, combine the oil, sugar, and molasses. It will try and separate on you, but don’t worry. Add the egg; mix well. In a separate bowl, combine the flour, baking soda, cinnamon, salt, cloves, and ginger; add to sugar mixture. Cover and refrigerate for at least two hours or until easy to work with.
Shape dough into 1.5-in balls; roll in sugar. Place 3 in. apart on greased baking sheets (or line sheets with parchment or sil-pats). Bake at 375 degrees for 9-11 min or until tops are cracked and edges are set. Cool for 2-3 min before removing to wire racks.
Makes about 2 dozen