Ingredients
2 tbsps. butter or non-hydrogenated margarine, softened
2 tbsps. canola or flax seed oil
1/3 cup dark (cooking) molasses
1 cup packed brown sugar
1 large egg or 2 large egg whites
2 tsps. vanilla
2 cups all-purpose flour
2 tsps. baking soda
1 tbsp. cinnamon
11/2 tsps. ground ginger
1/2 tsps. ground allspice
1/4 tsp. salt
granulated sugar for rolling
Preparation
Preheat the oven to 350° F. In a large bowl, combine the butter or margarine, oil, molasses, brown sugar, egg or egg whites, and vanilla until well blended and smooth.
In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, allspice and salt; add to the molasses mixture and stir by hand just until you have a soft dough.
Roll dough into 1 to 11/2-inch balls and roll in granulated sugar to coat.
Place them about two inches apart on a cookie sheet that has been sprayed with non-stick spray.
Bake for 12 to 14 minutes, until just set around the edges.
Don’t over-bake them – they need to stay chewy.
Transfer to a wire rack to cool or serve warm.
Store extras in an airtight container or freeze.
