It came with this advice for me:
"Believe the cooking time! they won't look done, but after resting overnight you have what you got :)If you make a lot of drop cookies or like gadgets get a #70 disher and drop them straight into a bowl of sugar. "
--
from http://bakingsheet.blogspot.com/2005/07/spiced-up-ginger-cookies.html
"These Spiced Up Ginger Cookies are really good. Certainly the best in recent memory, if not the best chewy ginger cookies I've ever had. They have a lot of spice. They have nice crispy edges when they're freshly baked. They use oil instead of butter so they remain very chewy, even after a few days!I'm reprinting the recipe here. I added a pinch of salt and rolled the cookies in sugar before baking. The rolling could certainly be omitted, but I love the way it looks."
Spiced Up Ginger Cookies
2 cups ap flour
1 tbsp ground
ginger
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp
each ground cardamom and black pepper
1 cup granulated sugar
2/3 cup
vegetable oil
1 egg
1/4 cup molasses
1/2 cup chopped candied
ginger
1/4 cup coarse sugar, for rolling
Preheat oven to 350F and line a
baking sheet with parchment paper.
In a medium bowl, whisk together flour,
spices, baking soda and salt.
In a large bowl, beat together sugar and
vegetable oil. Beat in egg and molasses until smooth. Stir in flour mixture
until well combined, then add in candied ginger.
Shape dough into 1 inch
balls, roll in coarse sugar and place on baking sheet. Bake 7-8 minutes until
very lightly browned.
Let cookies cool for 3-5 minutes on cookie sheet, then
remove to a wire rack until cool.
Makes 3 dozen.
