This week I am bringing you on of my favorite cookie recipes! Dan said he really likes the crisp exterior and the soft interior of the cookie in addition to the flavor. It is based on a recipe I found in the Detroit Free Press many, many, many years ago. We hope you like them as much as we do here at Foxfield Inn.
Ginger Spice Cookies
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup unsalted butter
1 cup light brown sugar
2 tablespoons canola oil
1 whole egg, large
1/3 cup unsulphured molasses
½ teaspoon vanilla extract
1 cup white sugar
Directions:
In a large bowl combine the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk or stir together.
In a separate large bowl cream the butter and brown sugar until fluffy. Beat in the oil, egg, molasses and vanilla extract. Stir in the
flour mixture. Mix until flour is fully incorporated.
Chill the dough for 2 hours or until firm.
Preheat oven to 350oF. Line 2 cookie sheets with parchment paper.
Roll dough into 1 inch balls. Place sugar in a Ziploc bag. Add several of the dough balls to the sugar bag, seal and shake until balls
are covered with sugar. Place dough balls on cookie sheets.
Bake for 5 minutes then rotate pans and bake for 4-5 minutes longer. Cool on rack.
Enjoy!
Kathryn Bundy
