Soft Ginger Cookies
1-1/2 cups vegetable oil or
3/4 cup butter or margarine, softened
2 cups sugar
1/2 cup light molasses
4 cups flour
4 teaspoons baking soda
1 teaspoon salt
1 Tablespoon ginger
2-1/4 teaspoons cinnamon
Granulated sugar for coating
In a large mixing bowl, beat oil or butter, sugar, eggs and molasses.
Sift dry ingredients and add to molasses mixture until blended.
Refrigerate dough for 2 hours.
Preheat oven to 350 degrees. Form dough into balls, using 1 heaping teaspoonful for each ball.
Roll each ball in granulated sugar.
Bake on ungreased baking sheet for 7 to 9 minutes or until cookies are puffed and tops are cracked.
Do not overbake.
Cookies will be puffy when removed from oven, but will flatten as they cool.
Cool on rack.
NOTE: Moist and spicy, these travel well.
Pairs Well With