Chewy Ginger Molasses Cookies

In a large bowl, whisk together the egg, sugar, oil and molasses.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt.

Add the dry ingredients into the wet and mix to form a dough. Chill the dough in the fridge for a minimum of 2 hours. (At this point the dough can be refrigerated for up to 3 days or frozen for up to 1 month).

Using a 1 tablespoon measure, scoop the chilled dough and roll into balls.

Preheat the oven to 350℉ (180℃) fan assist. Line 2 baking sheets with parchment paper and set aside.

In a small bowl, combine the sugar and cinnamon. Roll each dough ball until evenly coated, then place them 2 inches (5 cm) apart on your prepared baking sheets.

Bake the cookies for 8 -10 minutes, or until golden and crackly on top. Take care not to over bake as they won't be chewy if you do.

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy with a cup of tea! Store any leftovers in an airtight container at room temperature for up to 3 days.