Ginger Molasses Crinkle Cookies

Ingredients

• 1-1/4 cups (300 mL) granulated sugar
• 2/3 cup (150 mL) vegetable oil
• 1/4 cup (60 mL) fancy molasses
• 1 egg
• 1-3/4 cups (425 mL) all-purpose flour
• 1-1/2 tsp (7 mL) ground ginger
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt

Preparation

In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.

In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.

Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely.(Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)