Lunchbox Ginger Cookies

Name: Lunchbox Ginger Cookies
Total time: 29
Yield: 36
Ingredients: cooking spray; ¼ cup white sugar, or as needed; 1 cup dark brown sugar; ½ cup canola oil; ¼ cup dark molasses; 1 egg; 2 ⅓ cups all-purpose flour; 1 ½ teaspoons baking soda; 1 teaspoon ground ginger; 1 teaspoon freshly grated ginger; ½ teaspoon ground cloves; ¼ teaspoon salt; ¼ teaspoon cayenne pepper (Optional)

Recipe by Busy Cook from allrecipes.com

Lunch,Dessert 29 Mins.

Ingredients

36 servings

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cooking spray
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¼ cup white sugar, or as needed
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1 cup dark brown sugar
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½ cup canola oil
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¼ cup dark molasses
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1 egg
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2 ⅓ cups all-purpose flour

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1 ½ teaspoons baking soda
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1 teaspoon ground ginger
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1 teaspoon freshly grated ginger
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½ teaspoon ground cloves
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¼ teaspoon salt
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¼ teaspoon cayenne pepper (Optional)

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.
Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.
Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.