These cookies take 10 minutes to make. No exaggeration. And you would never know it from how delightful they appear right out of the oven, all crinkly and sugary and brown.
I have about four cookie recipes that always make the Christmas cookie rotation every year, and this is one of them. They are simple but very flavorful, and even days later retain a nice chew without getting crumbly. They are perfect for dunking into morning coffee, which you will need if you also find yourself burning the midnight cookie oil every other weeknight in December. Ah, holiday times.
Coming Friday: more cookie recipes, in my quest to assemble the perfect Christmas cookie platter.
2/3 cup vegetable oil
1 cup sugar
1 large egg
¼ cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ cup sugar for dipping
Preheat oven to 350 degrees. Mix oil and sugar thoroughly. Add egg and beat well. Stir in molasses.
Sift dry ingredients together and add to wet ingredients. Mix well. Add the 1/4 cup sugar to a small bowl.
Scoop some of the cookie dough in your hands and roll it into a ball, about 1 inch wide, then dip it in into sugar, twirling to coat the cookie lightly with sugar.
Place on cookie sheet lined with parchment paper about 2 inches apart. Bake for 15 minutes. Cookies will flatten and crinkle on top. Remove from cookie sheet and place on wire rack to cool.
Makes about three dozen.
Source: A Tampa Bay Times reader