Tryon Palace Ginger Cookies

Oxmoor House
about 5 1/2 dozen


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2/3 cup vegetable oil
1 1/4 cups sugar, divided
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon


Combine oil and 1 cup sugar in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Add egg, and beat well. Gradually stir in molasses.

Sift together flour, soda, salt, ginger, and cinnamon in a medium mixing bowl; gradually add to creamed mixture, stirring well after each addition.

Place remaining sugar in a small mixing bowl; drop dough by teaspoonfuls into sugar, rolling to coat well.

Place balls 3 inches apart on lightly greased cookie sheets. Bake at 350° for 8 to 10 minutes. (Cookies will flatten and crinkle.) Cool slightly on cookie sheets. Remove from cookie sheets, and cool completely on wire racks. Store in airtight containers.

Created date

February 2010