Mary’s Ginger Molasses Cookies always causes an argument between my husband and I because he says that I underbake them. I have explained time and again that these are intended to be a soft, slightly chewy ginger molasses cookie, not a gingersnap. Over the years, my methods for tracking recipes has changed and while I keep careful records now, this wasn’t always the case. As a result, I have no idea who “Mary” is or where I got her recipe. It is, however, my favorite, not the least of which because it calls for oil instead of butter or shortening. I do use canola oil instead of the safflower oil called for, simply because that’s what I keep on hand. Wherever you are Mary, thank you. I love these cookies.
Mary’s Ginger Molasses Cookies –makes 2 to 2 1/2 dozen cookies
2/3 C safflower oil
1 C granulated sugar
1 egg, slightly beaten
4 Tbs molasses
2 C all-purpose flour
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
2 tsp baking soda
1/4 C granulated sugar, for rolling
Preheat oven to 350 degrees.
Combine oil and sugar; add egg and beat to blend. Stir in the molasses. Add the flour and other ingredients except the last 1/4 C of sugar.
Roll spoonfulls of cookie dough into balls and roll in the 1/4 C sugar to coat. Place on ungreased cookie sheet.
Bake at 350 degrees for 10 – 12 minutes.
Notes: Be sure not to overcook these or they will be hard. If cooked just right you will have a nice soft center with a slightly crisp outside. The cookie should have cracks all over the top when it is complete.