Ginger Molasses Crinkle Cookies

Canadian Living

Instructions

1-1/4 cups (300 mL) granulated sugar 2/3 cup (150 mL) vegetable oil 1/4 cup (50 mL) fancy molasses ( I used date honey) 1 egg 1-3/4 cups (425 mL) all-purpose flour 1-1/2 tsp (7 mL) ground ginger 1 tsp (5 mL) cinnamon 1 tsp (5 mL) baking powder 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) Preparation: In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth. In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture. Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely