Every year my friend B and her mum host a mother-daughter Christmas cookie exchange. My favourite Christmas cookie is shortbread, but my mum has dibs on that recipe so I had to come up with something new. I wanted something seasonal (somehow chocolate chip cookies just don’t seem Christmasy enough) and immediately thought of the chewy ginger cookies at Starbucks that I loved in law school. I consulted my mum for a recipe and she sent me a clipping from the local paper that seemed to be exactly what I was looking for – chewy, gingery yumminess. These turned out great and have now been my Christmas cookie exchange go to for the past two years.
From the Vancouver Sun
Makes approximately 36 cookies.
4 cups all-purpose flour
1/2 teaspoon fine sea salt (or regular salt will work just fine)
4 teaspoons baking soda
4 teaspoons (heaping) ground ginger
2 1/2 teaspoons cinnamon
1 1/3 cups vegetable oil
2 cups sugar
2 large eggs
1/2 cup baking molasses
additional sugar for rolling the cookies
Preheat oven to 325F. Line cookie sheets with parchment paper (or silpats, which I use and they are fantastic).
In a large bowl, whisk together the flour, baking soda, salt, ginger and cinnamon.
Beat the oil, sugar and eggs until the mixture is smooth and light. Beat in the eggs, one at a time, followed by the molasses, scraping down the sides of the bowl after each addition. Mix in the dry ingredients to make a firm dough. Cover and let the dough rest for 10 minutes.
Spread out additional sugar on a plate. Using lightly floured fingers, roll the dough into 3/4 inch balls then roll each ball in the granulated sugar, coating it evenly. Place on the baking sheets.
Bake until the cookies are puffed, cracked and lightly golden brown, about 12 – 15 minutes. Allow the cookies to cool on the baking sheet for a few minutes then transfer to a cooling rack.
Store the cookies in an airtight container for up to a week. Freeze for longer storage.