- 2 cups (260 grams) all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 cup (210 grams) dark brown sugar
- 2 tablespoons vegetable, canola, or safflower oil
- 1/3 cup (80 ml) unsulphured molasses (lightly grease measuring cup to prevent the molasses from sticking) 1 large egg
- 1/2 teaspoon pure vanilla extract
- Garnish: 1 cup (200 grams) granulated white sugar for covering the cookie balls before baking
In a large bowl sift or whisk together the flour, baking soda, salt, and spices.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 - 3 minutes).
Add the oil, molasses, egg, and vanilla extract and beat until incorporated.
Beat in the flour mixture mixture until well incorporated.
Cover and chill the batter until firm (about 2 hours or overnight).
Preheat the oven to 375 degrees F (190 degrees C).
Line two baking sheets with parchment paper.
Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl.
When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls.
Then roll the balls of dough into the sugar, coating them thoroughly.
Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly.
Bake for about 9 - 10 minutes, or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.)
Remove from oven and cool on a wire rack.
Store in an airtight container for up to a week.
Makes about 3 dozen cookies.