These ginger cookies are perfection. They feature crisp edges, a spiced, chewy center, and deep, textbook cracks.
Servings 82cookies (approx)
Ingredients
2cupsvegetable oil or LIGHT olive oil
3cupsgranulated sugarplus 1/2 cup for rolling
3eggs
3/4 cupmolasses
6cupsall-purpose flour
1 1/2tspsalt
2Tbspbaking soda
1 1/2 Tbspcinnamon
1Tbspginger powder
Instructions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In the bowl of your stand mixer fitted with the paddle attachment, mix together sugar and oil. Add eggs and molasses. Mix until thick and smooth.
In a medium bowl, whisk together flour, salt, baking soda, cinnamon, and ginger. Add this mixture to the creamed wet ingredients and mix on low speed until a dry, smooth dough forms.
Add 1/2 cup of granulated sugar to a flat bowl. Scoop out an extra-heaping Tbsp of cookie dough, roll it between the palms of your hands into a nice ball, and then roll it in the sugar to coat it evenly. Place it on the baking sheet and repeat until you have 12 cookies on each pan.
Bake the cookies for 12-15 min* until puffy and cracked.
Remove from oven and immediately drop the cookie sheets on a towel laid on the counter until the cookies settle, flatten, and crack more. Cool for a bit before removing them from the pans. Repeat with remaining cookies.
Notes
*12-13 min in the center of my oven was perfect and produced the best looking cookies. I found that I had to bake them for 15 min on the bottom rack.