Servings: Makes 48 cookies
Amount Per Serving: 2 1/2 inch cookie
Total Time: 3 to 4 hours
- 2 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 tsp baking soda
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/2 cup molasses
- 1/4 cup canola oil
- 1 large egg
- 1 tsp vanilla
- 1 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp cinnamon
Prepare as directed and cool. Layer unfrosted cookies between sheets of waxed paper in an airtight container. Cover and store are room temperature for up to 1 day or freeze for up to 3 months. Thaw cookies at room temperature before frosting.
Stir together all-purpose flour, whole wheat flour, baking soda, cinnamon and cloves; set aside.
In a large bowl, beat together butter and sugar.
Add molasses, oil, egg and vanilla; beat until combined.
Beat in ginger.
Add as much of the flour mixture as you can mix in.
Stir in any remaining.
Cover and chill dough for 3 to 4 hours, or until easy to handle.
Preheat oven to 375°F.
On a lightly floured surface, roll dough to 1/8 inch thickness.
Cut dough into desired shapes and place one inch apart on ungreased cookie sheet.
Bake for 5 to 6 minutes or until edges are firm and just starting to brown.
Transfer cookies to a wire rack and let cook.
66 calories; 22 g fat; 1 g saturated; 6 mg cholesterol; 23 mg sodium; 11 g carbohydrate; 0 g fiber; 1 g protein