Old-Fashioned Ginger Cookies

Ingredients:

• 2 cups whole wheat pastry flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground ginger
• 1/4 cup canola oil
• 1/4 cup dark molasses
• 2 large eggs
• 2 tsp. grated peeled fresh ginger
• 1/2 cup + 3 tbsp. granulated sugar

Makes 36 Cookies (1 cookie per serving)

1. Place the oven rack in the upper and lower thirds of the oven and preheat the oven to 350 F. Line 2 large baking sheets with parchment paper. 
2. Whisk together pastry flour, baking soda, cinnamon, nutmeg, and ground ginger in a medium bowl. Whisk together the oil, molasses, egg, and fresh ginger in a large bowl until smooth; whisk in 1 cup of the sugar. Add the flour mixture and stir until blended. Let the dough rest about 10 minutes.  
3. Spread the remaining 3 tablespoons of sugar on a small plate. Roll scant tablespoonfuls of the dough into 1-inch ball, making a total of 36 balls. Dip the tops of the balls in the sugar and place, sugar side up, on the baking sheets about 2 inches apart. Bake until the cookies are cracked, soft in the center, and firm along the edges, 10-12 minutes. Let cool on the baking sheets on racks about 2 minutes. With a spatula, transfer the cookies to racks and let cool completely. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you love gingerbread cookies, these treats are for you. These cookies are tasty and addictive. I had to make adjustments to this recipe to make the dough more doughy. I cut the sugar from 1 cup to 1/2 a cup, added 1 egg to make it 2 eggs and I added 1 teaspoon of ground nutmeg to make the cookies more flavorful. If you don't have canola oil on hand, use olive oil instead and the cookies will be just as tasty.