- 4tablespoons coarse sugar (turbinado or demerrera or “sanding” sugar)
- 2cups flour
- 1teaspoon baking soda
- 1⁄4teaspoon salt
- 2 1⁄2tablespoons ground ginger
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon ground cloves
- 1⁄2cup canola oil
- 1⁄4cup molasses
- 1⁄4cup soymilk
- 1cup sugar
- 1teaspoon vanilla
Sift dry ingredient (except sugar) into a bowl and set aside.
In a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended.
Stir in the pre-sifted dry ingredients and mix until well combined.
The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking.
The thinner the cookie the crisper it will be – a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.
Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.