Recipes in early cookbooks, such as the 1915 edition of the Five Roses Cook Book, show that ginger cookies have been a favourite for generations.
- Portion size 36 servings
- Credits : Canadian Living Magazine, May 2002
MethodIn 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. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)
Nutritional facts Per serving, about:
- Sodium 74 mg
- Protein 1%
- Calories 93.0
- Total fat 4%
- Cholesterol 5 mg
- Total carbohydrate 13 g
- Iron 3.0
- Folate 3.0
- Calcium 1.0