Ingredients (makes about 36 cookies)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 stick (4 oz) unsalted butter, softened
- 1 cup packed dark brown sugar
- 2 tablespoons vegetable oil
- ⅓ cup molasses
- 1 large egg
- Granulated sugar, for rolling and sprinkling
Instructions
Note: Make the Dough (at least 3 hours ahead)
In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large mixing bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Add the vegetable oil and beat until fully incorporated. Scrape down the sides of the bowl, then add the molasses and egg. Beat until smooth. Gradually stir in the dry ingredients until the dough is well combined.
Wrap the dough in plastic wrap and chill in the refrigerator until firm—at least 3 hours.
Preheat oven to 375°F (190°C). Lightly grease cookie sheets or line with parchment paper.
Once the dough is chilled, scoop tablespoon-sized portions of dough and roll them into 1-inch balls between your palms. Roll each dough ball in granulated sugar to coat, then place on the prepared baking sheets, spacing them 2 inches apart. Lightly sprinkle the tops with extra sugar.
Bake for 9–10 minutes, until the surface just begins to look dry but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.