Last year, my mom and sister went to the cookie tour in Lawrenceville, which is a neighboring community of Pittsburgh. Sadly, by the time they got there, most of the cookies were gone. However, they managed to grab quite a few recipes from the local businesses! This is one recipe they definitely had to try! If you like ginger snaps or gingerbread cookies, you will definitely like this modern twist!
Now, I have to be honest… I have been so busy with school and trying to manage some relaxation time, that my mom helped out by making these cookies for me! While I did take this picture, she surprised me by bringing these cookies one day! After all, isn't that what moms are for??
Inactive Time: 30 minutes
Baking Time: 40 minutes
Yield: 15 dozen
- 1/2 cup vegetable oil
- 3/4 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 1/2 cup unsweetened cocoa powder
- 3 3/4 cups flour
- 1 Tablespoon + 1 teaspoon baking soda
- 1 teaspoon salt
- 1 Tablespoon ginger
- 1 teaspoon cinnamon
- Granulated sugar, for rolling
- In a large bowl, beat well to combine oil, butter, sugar, eggs, molasses and cocoa powder.
- In a medium bowl, combine flour, baking soda, salt, ginger, and cinnamon. On low speed, incorporate into the wet ingredients, until just combined. Cover and chill for 30 minutes.
- When ready to bake, preheat oven to 350 degrees F and line a few baking sheets with parchment paper.
- Use a mini cookie scooper or roll dough into 1-inch balls. Place sugar in a small bowl or plate with sides. Roll dough balls in sugar and place on a baking sheet lined with parchment paper. Since these are smaller cookies, you can fit 20 cookies on a large cookie sheet. Bake for 7 minutes or until cookies are set. Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack. Enjoy!
Source: Recipe from A Bountiful Kitchen and presented at Lawrenceville's Joy of Cookies Cookie Tour 2015