Shop products for Ginger Spice Cookies 
Related recipes: Dairy-Free, Desserts, Eggs, Grains, Herbs, Holiday and Festive, Low-Sodium, Low-Fat, Potlucks, Soya-Free, Vegetarian
Ingredients
2 cups (240g) unbleached flour
1 tsp (4g) baking powder
1/2 tsp (2g) baking soda
1 1/2 tsp (4g) ginger
1 tsp (2g) cinnamon
1/2 tsp (1g) cloves
1/4 cup (60mL) rape seed oil
1/3 cup (80mL) molasses, light
1/2 cup (100g) sugar
1 egg
1 tsp (5mL) vanilla extract
sugar for dipping
Directions
Preheat oven to 375°F (190°C).
Lightly grease several baking sheets with vegetable oil spray.
In a medium bowl, stir together flour, baking powder, baking soda, ginger, cinnamon and cloves. Set aside.
In a large mixing bowl, with and electric mixer set on medium speed, beat together oil, molasses, sugar, egg and vanilla extract. Beat in half of dry ingredients just until mixed. Using a large wooden spoon, stir in remaining dry ingredients just until evenly incorporated. Batter will be stiff.
Divide dough in half; wrap each portion in plastic wrap and freeze for 30 minutes. Using your hands, roll each portion of dough into 25 1-inch (3cm) balls, dip into sugar and place 2 inches (5cm) apart on cookie sheets.
Bake for 10 minutes or until lightly browned. Remove from baking sheets; cool on wire racks. Store in airtight container.
