Description

This recipe was an all-time favorite at our bakery. We used to bake these by the hundreds. Although the pastry flour will produce a softer cookie, if you can’t find it you can substitute all-purpose flour. For softer cookies, be careful not to over-bake them, and store the cooled cookies in an airtight container with a slice of bread. The bread will help to keep the cookies soft. These cookies freeze very well.

Ingredients

Scale

3/4 cup canola oil
1 cup packed brown sugar
3/4 cup granulated sugar
1/3 cup light molasses (not blackstrap or dark)
2 tablespoons ground golden flax meal, mixed with 5 tbsp hot water
1/2 teaspoon salt
2 1/4 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 tablespoons ground ginger
2 1/8 teaspoons baking soda
3 1/2 cups unbleached pastry flour (from Bob’s Red Mill) or all-purpose flour

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Instructions

Baking sheets, lined with parchment paper
Preheat oven to 350°F
In mixer bowl cream oil, sugars, molasses and flax mixture. Beat until fluffy. In a large bowl, sift together dry ingredients. Add dry ingredients to oil mixture, beating just until combined.
Scoop dough by rounded tablespoons (or use a 3 to 4 tablespoon cookie scoop) and roll in granulated sugar. Place dough on prepared baking sheets and bake in preheated for 12 minutes, or until puffed and just starting to crackle on top. Remove cookie sheets from oven and let cookies cool on baking sheet before removing.

Notes

Category: Dessert