- ½ cup coarsely chopped fresh ginger
- 1½ cups canola oil
- 3 cups granulated sugar, plus 1 cup for rolling dropped cookie dough
- ¾ cup molasses
- 3 eggs
- 1½ teaspoons salt
- 1 tablespoon cinnamon
- 5¼ teaspoons baking soda
- ¾ teaspoon ground cloves
- 7 cups pastry flour
- Preheat oven to 350°F.
- Mix the fresh ginger with one-half cup of the oil in a food processor until well-minced.
- In a large mixing bowl blend 3 cups of the sugar, molasses and eggs.
- Strain the minced ginger/oil mixture, reserving the liquid. Add this liquid, plus the remaining cup of oil to the egg mixture and blend until smooth.
- In a separate bowl mix together the salt, cinnamon, baking soda, cloves, and flour.
- Add the dry mix to the wet mix and blend well.
- Either line your cookie sheets with parchment paper, or grease with butter.
- Scoop the cookie dough by teaspoonfuls and roll in the reserved cup of granulated sugar.
- Place on prepared cookie sheets and bake for about eight to twelve minutes, just until the tops crack and the cookies are flat.
- . Cool completely on wire racks. Enjoy!