Recipe #84 - 2010's version of Chewy Ginger Cookies

I make these every year. Well, Every year I TRY a new recipe and then, I make the old recipe again later, unless the new one beats the old one, which hasn't happened yet, but these are certainly close.

• 4 cups unbleached, all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking soda
• 4 teaspoons ground ginger
• 2 1/2 teaspoons ground cinnamon
• 1 1/3 cup canola oil
• 1 cup each of brown and plain old granulated sugar
• 2 large eggs
• 1/2 cup unsulphured molasses
• Additional granulated sugar for rolling the cookies
Preheat the oven to 325°F.
Lightly grease two cookies sheets with non-stick cooking spray or butter and line them with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, ginger and cinnamon and set aside.
Using and electric mixer fitted with the paddle attachment, beat the oil, sugar and eggs on medium speed until the mixture is smooth and light. Beat in the eggs, one at time, followed by the molasses, scraping down the sides of the bowl after each addition. On low speed, beat in the dry ingredients to make a firm dough.
Place some granulated sugar in a medium bowl. Using lightly floured fingers, form the dough into 3/4-inch balls. Roll each ball in the granulated sugar to evenly coat them. Place the cookies on baking sheets, evenly spaced and inch apart, and lightly press them with your fingers to flatten them slightly.
Bake the cookies until they are puffed, cracked, and lightly golden brown, about 15 minutes, rotating the pans 180° halfway through the baking time to ensure even browning. Allow the cookies to cool on the baking sheets for two or three minutes, then use a spatula to gently transfer them onto a wire rack to cool completely.

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