Imagine biting into a cookie so perfectly spiced and soft that it instantly transports you to a cozy kitchen filled with warmth and delightful aromas. These Ginger Cookies with Oil are not just another dessert - they're a culinary experience that combines the rich, deep flavors of molasses and warm spices with a surprisingly light and tender texture. Whether you're a seasoned baker or a curious novice, this recipe promises to deliver cookies that will have everyone begging for seconds and asking, "What's your secret?"
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup vegetable oil
- 1 cup sugar
- 1/2 cup molasses
- 2 teaspoons ginger
- 2 teaspoons baking soda
- 4 cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly and achieve a nice golden color.
- In a large mixing bowl, combine 1 cup of vegetable oil and 1 cup of sugar. Use a whisk or an electric mixer on medium speed to blend them together until the mixture is smooth and creamy.
- Add 1/2 cup of molasses to the oil and sugar mixture. Continue mixing until the molasses is fully incorporated and the mixture is uniform.
- In a separate bowl, combine 4 cups of flour, 2 teaspoons of baking soda, 2 teaspoons of ginger, 1 teaspoon of salt, and 1 teaspoon of cinnamon. Stir the dry ingredients together until they are well mixed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
- Once the dough is well combined, use a tablespoon or a cookie scoop to portion out the dough onto ungreased baking sheets. Leave about 2 inches of space between each cookie, as they will spread while baking.
- Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges are set and the tops are slightly cracked. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Tips
- Use fresh spices: Ensure your ginger and cinnamon are fresh for the most vibrant flavor.
- Don't overmix the dough: Mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool completely before storing to maintain their perfect texture.
- For extra sparkle, roll cookie dough balls in granulated sugar before baking.
- Store in an airtight container to keep cookies soft and fresh.
- For a flavor boost, consider adding a small pinch of ground cloves to the spice mix.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
