adaptation from many, many recipes over the years.
1 cup packed dark brown sugar
1/4 cup molasses
3/4 cup vegetable oil
1-1/2 – 2 teaspoons fresh ground ginger (not dried. I go heavy)
1 egg (lightly beaten)
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 – 1/2 teaspoon ground cloves (I go light)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 (approximately) cup white sugar for decoration
Preheat oven to 375 degrees F
In a large bowl, mix together the brown sugar, oil, molasses, fresh ground ginger and egg.
Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture in thirds. It’s going to be stiff!
Roll dough into 1-1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets. Smush the cookie balls before baking. I like to use a small spatula that leaves 3 line-marks on the cookies.
Bake for 11 minutes in preheated oven, or until center is firm. Cool on wire racks.
Makes 3 dozen.