| 1 | cup sugar |
| 1/2 | cup vegetable oil |
| 1/4 | cup molasses |
| 1 | egg |
| 2 | cups Gold Medal® all-purpose flour |
| 1 1/2 | teaspoons baking soda |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground ginger |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground cloves |
| 4 | teaspoons sugar, if desired |
| 1. | Heat oven to 375°F. |
| 2. | In large bowl, mix 1 cup sugar, the oil, molasses and egg with spoon. Stir in remaining ingredients except 4 teaspoons sugar. |
| 3. | Divide dough in half. Pat half of dough into 14x2-inch strip on ungreased cookie sheet. Cut strip lengthwise in half; separate strips at least 3 inches. Flatten strips slightly with fork dipped in sugar to about 1/2-inch thickness. Sprinkle each strip with 1 teaspoon sugar. Repeat with remaining dough. |
| 4. | Bake 6 to 7 minutes or until edges are light brown and tops appear cracked; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack. Store loosely covered. |
|
| Drizzle cookies with melted white baking chocolate (or white vanilla baking chips), and sprinkle with chopped crystallized ginger. |
Nutrition Information:
50 ( 20); 2g ( 0g, 0g); 0mg; 55mg; 8g ( 0g, 4g); 0g 0%; 0%; 0%; 0% 1/2 ; 0 ; 1/2 1/2