Chewy Gingersnap Cookies
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
3/4cup canola oil
1 large egg
1/4 cup mild-flavored (light) molasses
1/3 cup chopped crystallized ginger
1/4 tsp. lemon oil (not extract) optional
Turbinado sugar for coating
Preheat over to 350. Line baking sheet with parchment paper.
Whisk flour, soda, spices and salt in large bowl. Beat sugar and canola oil in another large bowl until pale in color, about 2 minutes. Beat in egg, molasses and lemon oil. Gradually stir in flour mixture. Gently stir in chopped crystallized ginger.
Roll 2 teaspoonfuls dough into ball, then roll in turbinado sugar to coat. Repeat, forming about 6 dozen balls. Arrange 2” apart on prepared baking sheet. Cookies will spread. Bake until cookies are golden brown around the edges and cracked on top, about 12 minutes. Let cool 2 minutes on sheet; transfer to rack to cool. Repeat with remaining dough.
Pairs Well With
This recipe ran in the Oct. 2005 Bon Appetit, but I added the ginger, lemon oil, and turbinado for rolling. It's one of my favorite cookies with a cup of tea.