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Tryon Palace Ginger Cookies

Tryon Palace Ginger Cookies

Oxmoor House JANUARY 1985

  • Yield: about 5 1/2 dozen

Ingredients

  • 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

Preparation

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.

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Tryon Palace Ginger Cookies recipe

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