- 1 1/2 cups oil (I use grapeseed oil)
- 2 cups sugar
- 2 eggs
- 3/4 cup molasses
- 4 cups flour (I add an extra 4 Tbsp)
- 4 tsp baking soda
- 1 Tbsp ground ginger
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp salt
- Raw or white sugar for rolling cookies
1 In a large bowl, combine oil, sugar, eggs, and molasses.
2 Add the flour, baking soda, ginger, cinnamon, cloves, and salt, and stir until combined. Cover with plastic wrap and chill the dough for 2 hours or overnight.
3 Heat the oven to 350°F. Line a baking sheet with parchment paper.
4 Using a spoon, scoop out dough and roll in raw sugar, turning to coat well. Transfer the dough balls to the baking sheet, spacing the cookies 1 1/2 inches apart.
5 Bake for 10 minutes for a soft cookie, or 12 minutes for a crispy cookie. Transfer to a wire rack to cool completely.
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