Instructions Jump to Ingredients ↑

  1. Crystallized ginger and cayenne pepper add a spicy kick to these soft and chewy ginger cookies. To prevent molasses from sticking to a measuring cup, measure the oil first, then in the same cup, measure the molasses. It will slide easily out of the cup.

  2. cups all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 cup packed dark brown sugar 3/4 cup vegetable oil 1/3 cup molasses 1 egg 1/4 to 1/2 teaspoon cayenne pepper 3/4 cup chopped crystallized ginger 1/2 cup sugar 1. Heat oven to 375°F. Line baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, salt, cinnamon and cloves in medium bowl.

  3. Beat brown sugar, oil, molasses, egg and cayenne pepper in large bowl at medium speed 1 minute or until smooth. At low speed, beat in flour mixture just until smooth dough forms. Stir in crystallized ginger.

  4. Place sugar in small bowl. Roll 1 rounded tablespoon of dough per cookie into 1 1/4-inch ball; roll each ball in sugar. Place 3 inches apart on baking sheets.

  5. Bake 8 minutes or until cookies are flat with cracks on top and centers feel firm when lightly touched. Cool on pan on wire rack 5 minutes. Place cookies on rack; cool completely.

  6. About 32 cookies PER COOKIE: 140 calories, 5.5 g total fat (1 g saturated fat), 1 g protein, 22.5 g carbohydrate, 5 mg cholesterol, 110 mg sodium, .5 g fiber


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