What? You say that it’s June and not the season for ginger cookies? Blah.
It’s always the season for ginger cookies.
This is my very best favorite Christmas cookie, but also a favorite anytime cookie. I’d probably put these in my top 5 favorite cookies of all time. Wow. Thank you, mom for bringing it into my life.
I will warn you that the recipe makes A LOT of cookies. Like 8-9 dozen. That’s a maximum of 108 cookies. 108.
The recipe can be easily halved. Don’t worry about that at all. I just like to make the big batch and deliver them or freeze them. They freeze beautifully.Print
- 2 c sugar
- 1 1/2c oil
- 2 eggs
- 1/2c molasses
- 1 Tbsp ground ginger
- 2 tsp cinnamon
- 1 tsp salt
- 4 tsp baking powder
- 4 c flour
- extra sugar
- white chocolate or vanilla almond bark
- Combine sugar and oil. Stir in eggs, one at a time. Stir in molasses. Stir in ginger, cinnamon, and salt. Stir in baking powder. Stir in flour. Roll out 3/4″ balls. Roll balls in extra sugar and place on a greased cookie sheet.
- Bake at 350 degrees for 10-12 minutes. Cookies will still be soft. Allow them to rest on warm cookie sheet for two minutes, then transfer to a cooling rack.
- To dip cookies, melt squares (about 3 at a time) in a double boiler (a glass bowl set over a saucepan of simmering water). Dip cookies in halfway and shake off excess chocolate. Place on waxed paper. Allow chocolate to set or put pan in refrigerator to set.
- Makes 8-9 dozen cookies