Chewy Ginger Molasses Cookies Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often less expensive.

In a bowl, whisk together 2.5 cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground cloves, 1 teaspoon of baking soda, and 1 teaspoon of salt.

In a separate bowl, combine 0.5 cup of brown sugar and 0.75 cup of canola oil, mixing until well combined.

Add an additional 2 tablespoons of canola oil to the mixture.

Pour in 0.5 cup of molasses and crack in 1 large egg; mix on medium-high speed until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed to avoid over-developing gluten.

Prepare a baking sheet lined with parchment paper or a silpat.

Using a medium-sized cookie scoop, scoop the dough and roll it into balls by pinching and cupping them in your hands.

Roll each dough ball in a bowl of white sparkling sugar to coat.

Place the dough balls on the baking sheet, ensuring enough space between them.

Bake in a preheated oven at 325°F for 14 to 17 minutes, depending on your desired chewiness.

Remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens