LUNCHBOX GINGER COOKIES

Lunchbox Ginger Cookies image

A dozen of these cookies made a special 'teacher gift' for me from one of my second grade students. The best gift of all was when his mother sent the recipe to me one day. When cool, store in airtight container.

Provided by Busy Cook

Time 29m

Yield 36

Number Of Ingredients 13

Ingredients

cooking spray
¼ cup white sugar, or as needed
1 cup dark brown sugar
½ cup canola oil
¼ cup dark molasses
1 egg
2 ⅓ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon freshly grated ginger
½ teaspoon ground cloves
¼ teaspoon salt
¼ teaspoon cayenne pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.
Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.
Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 15.4 g, Cholesterol 4.5 mg, Fat 3.3 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 73.1 mg, Sugar 8.6 g