Yield: about 3 dozen cookies


  • 2½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1½ tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. salt
  • 2/3 cup canola oil
  • 1 cup packed brown sugar
  • 1/3 cup molasses
  • 1 large egg, plus 1 large egg white
  • ½-1 cup coarse/sparkling sugar
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  • step 1: HideShow Images

    Preheat the oven to 325˚ F.  Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, combine the flour, baking soda, ginger, cinnamon, cloves and salt.  Whisk to blend. In the bowl of an electric mixer, combine the oil, sugar, molasses and the whole egg. Mix on medium speed until well combined.  With the mixer on low speed, mix in the dry ingredients just until incorporated and a dough forms.

  • step 2: HideShow Images

    Shape small portions of the dough into 1 to 1½-inch balls.  Dip each dough ball in the egg white, remove and let the excess drip off so it is lightly coated. Place the sparkling sugar in a small dish, and roll the ball of dough coated in egg white in the sugar so that it is covered in an even layer. Repeat with the remaining dough balls.

  • step 3: HideShow Images

    Place the coated balls on the prepared baking sheets about 2 to 3 inches apart.  Bake, rotating the sheets halfway through baking, just until the tops of the cookies are set and beginning to crack, about 15-17 minutes total.  Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough balls. Store in an airtight container.  (The cookies will become more firm as they cool, but if you prefer a softer cookie for eating, warm in the microwave for 10 seconds.)