Rating: 5 stars
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A dozen of these cookies made a special 'teacher gift' for me from one of my second grade students. The best gift of all was when his mother sent the recipe to me one day. When cool, store in airtight container.


Recipe Summary

9 mins
29 mins
20 mins
36 cookies


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.

  • Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.

  • Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.

  • Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.

  • Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.

Cook's Note:

Once the dough is assembled, you can wrap it in plastic wrap and refrigerate it for several hours until you are ready to make the cookies.

Nutrition Facts

94 calories; protein 1g; carbohydrates 15.4g; fat 3.3g; cholesterol 4.5mg; sodium 73.1mg. Full Nutrition