These sweet and spicy cookies are perfect for the holidays to serve at home or give as gifts. I was greatly surprised when my boys requested these over and over again since they are not the spice in my dessert and snacks, kind of kids.
1/2 cup packed brown sugar
1/2 to 1 cup granulated sugar, depending on type of molasses used
1/4 cup margarine (1/2 stick), room temperature
1/3 cup oil
1/2 cup unsulphered molasses*
2 to 2 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon nutmeg
powdered sugar for rolling
Preheat oven to 375 degrees F. Mix brown sugar, 1/2 cup granulated sugar and margarine together until incorporated. Add oil and molasses and mix well. Taste…add more sugar if needed. Stir in egg. Sift 2 cups flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg together. Stir the dry ingredients in well. If very moist, add more flour, a little at the time.
Roll dough into walnut size balls then roll in powdered sugar to coat. Place on an ungreased cookie sheet and bake 9 to 11 minutes until done. Immediately transfer to a cooling rack. Enjoy!
*Blackstrap molasses was used in this recipe. If using light or medium molasses, please adjust sweetness to your taste, they are sweeter than blackstrap.
NOTE: For more of a gingerbread cookie, you can add another teaspoon of ground ginger, reduce the cinnamon to 1 teaspoon and add 1/2 teaspoon allspice, keeping the nutmeg.