From Five roases 1915 edition these cookies have lived up to their status for every baker in my family and is now a Sweet Tradition. Could they be you next Sweet Tradition, let me know!
Sweet Cuppin Cakes Traditional Ginger Molasses Cookies
Recipes in early cookbooks, such as the 1915 edition of the Five Roses Cook Book, show that ginger cookies have been a favourite for generations.
1-1/4 cups (300 mL) granulated sugar
2/3 cup (150 mL) vegetable oil
1/4 cup (50 mL) fancy molasses
1-3/4 cups (425 mL) all-purpose flour
1-1/2 tsp (7 mL) ground ginger
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.
In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.
Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 10 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)
* Tip: You can spice up this classic by adding 1/3 cup (75 mL) finely chopped crystallized ginger to the dry ingredients, or you can add 2tbsp ginger paste found in tubes in your produce dept. at your fave grocers