Black Dog Ginger Cookies
Updated February 23, 2016 
People have been known to stand in line at The Black Dog Bakery for these cookies. This recipe makes a lot, so you’ll have plenty of delicious treats to show for your effort, good keepers, and great for a bake sale!
Remember to reserve 1 cup of sugar to roll the finished balls of cookie dough in before baking.
Cooking Methodbaking
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together
Recipe Coursedessert
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturechewy, spiced
Type of Dishcookie, dessert
Ingredients
- 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
Instructions
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Preheat oven to 350°F.
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Mix the fresh ginger with one-half cup of the oil in a food processor until well-minced.
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In a large mixing bowl blend 3 cups of the sugar, molasses and eggs.
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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.
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In a separate bowl mix together the salt, cinnamon, baking soda, cloves, and flour.
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Add the dry mix to the wet mix and blend well.
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Either line your cookie sheets with parchment paper, or grease with butter.
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Scoop the cookie dough by teaspoonfuls and roll in the reserved cup of granulated sugar.
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Place on prepared cookie sheets and bake for about eight to twelve minutes, just until the tops crack and the cookies are flat.
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. Cool completely on wire racks. Enjoy!
2000 The Black Dog Tavern Company, Inc.
