Rating: 3 stars
15 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 0
  • 15 Ratings
Dawn Perry

Gallery

Credit: Levi Brown

Recipe Summary

hands-on:
25 mins
total:
1 hr
Yield:
Makes 42 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.

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  • Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.

  • Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the cashews and candied ginger.

  • Place the granulated sugar on a plate. Shape the dough into balls (about 2 tablespoons each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheets.

  • Bake, rotating the baking sheets halfway through, until the edges are firm but the centers are still slightly soft, 16 to 18 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Nutrition Facts

182 calories; fat 8g; saturated fat 3g; cholesterol 22mg; sodium 137mg; protein 2g; carbohydrates 27g; sugars 16g; fiber 1g; iron 1mg; calcium 28mg.
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