Ingredients
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2 cups unbleached all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1 tsp ground ginger
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1 tsp cinnamon
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1/4 tsp ground cloves
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1/4 cup canola oil
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1/3 cup light molasses
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1/2 cup sugar
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1 egg
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1 tsp vanilla extract
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1/2 cup ( 4 oz.) candied ginger, chopped
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granulated sugar for dipping
Steps
1
In a medium bowl, stir together flour, baking powder, baking soda, ground ginger, cinnamon and cloves. Set aside.
2
In a large mixing bowl, beat together oil, molasses, sugar, egg and vanilla extract. Beat in half of dry ingredients just until mixed.
3
Stir in remaining dry ingredients and candied ginger just until evenly incorporated. Batter will be stiff.
4
Divide dough in half; wrap each portion in plastic wrap and refrigerate for at least 30 minutes.
5
Preheat oven to 375F. Lightly grease 2 baking sheets with vegetable oil spray.
6
Using one portion of dough at a time, roll level tablespoon-sized portions of dough into 1-inch balls, dig tops into sugar and place 2 inches apart on cookie sheets.
7
Bake for 10 minutes or until lightly browned.
8
Remove from baking sheets; cool on wire racks. Store in airtight container.
