Soft Ginger Cookies
Makes 12-18 cookies | 15 minutes prep | 30 minutes total
INGREDIENTS
Dry Ingredients
- 1½ cup (165 grams) / all purpose flour
- ¾ cups (100 grams) / Susgrainable Flour
- 1 cup (200 grams) / granulated sugar ½ teaspoon (2.5 grams) / baking powder
- 2 teaspoons / ground ginger ½ teaspoon (2.5 grams) / baking soda
- 2 teaspoons / baking powder ¼ teaspoon (0.75 grams) / salt
- ¾ teaspoon / ground cinnamon
- ½ teaspoon / ground cloves
- ½ teaspoon / salt
- Optional - ½ cup (100 grams) / granulated sugar set aside for decoration
Other Ingredients
- ⅔ cup (150 mL) / vegetable oil
- 1½ tablespoons (25 mL) / water
- 3 large eggs
DIRECTIONS
- Preheat oven to 350F (175C)
- Combine the dry ingredients from the previous section and set aside.
- Using a mixer, combine the butter and sugar until slightly frothy.
- Add the dry ingredients that were previously set aside. Mix until a smooth dough forms
- Scoop cookies to create 1.5 inch dough balls and roll until round
- OPTIONAL - roll dough balls in the sugar set aside for decoration
- Place on a lined baking sheet and press dough balls to half their height
- Bake for 12-18 minutes - cookies will darken slightly when done
- Allow to cool before digging in
