Ginger Spice Cookies (non-dairy)
(from rockinchick66’s recipe box)
I have halved this recipe as the original makes too many cookies for 2! You can double the ingredients if you like
Source: Co-worker
Prep time: 25 minutes
Cook time: 7 minutes
Serves 24 people
Categories: Cookies
Ingredients
- Cooking spray
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1 egg
- 3/8 cup vegetable oil (88 ml)
- 1/8 cup molasses
- 1/2 cup packed brown sugar
- 5 tbsp + 1 tsp granulated sugar
Directions
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Arrange oven racks in top and bottom thirds of oven
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Preheat oven to 350F (you may need to reduce the temperature depending on your oven)
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Lightly spray 2 baking sheets with cooking spray
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In a medium bowl, using a fork, stir flour with baking soda, cinnamon, ginger, nutmeg and salt
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In a large bowl, beat egg with a fork
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Then beat in oil and molasses
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Using a wooden spoon, beat in brown sugar until evenly mixed
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Gradually stir in flour mixture until well mixed (if too runny add a little flour until it’s a little thicker but not stiff like normal cookie dough
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Place granulated sugar in a small bowl.
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Pinch off about 1 tbsp of dough and roll into a ball.
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Then roll in granulated sugar until evenly coated
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Place on baking sheets. Continue with remaining dough, place dough at least 2 inches apart on baking sheets
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Bake on 2 racks in preheated oven, switching position of sheets halfway through baking, until cookies begin to crack and set around the edges up to 10 minutes (don’t burn!)
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Remove baking sheets to racks. Let cool on sheets.
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Store in an airtight container at room temperature up to 5 days or freeze up to 1 month.