30-Minute Soft Canola Oil Ginger Cookies
These tender ginger cookies use canola oil instead of butter for an exceptionally soft, chewy texture. The combination of ground ginger, cinnamon, and molasses creates warm, aromatic flavors perfect for fall and winter gatherings. Rolling the dough balls in granulated sugar before baking gives them a delightfully crackled appearance and subtle sweet crust. The oil-based dough stays remarkably moist and pliable, making these cookies easy to shape and consistently soft after baking. Optional candied ginger pieces add bursts of crystallized spice for those who enjoy extra ginger intensity.
Ingredients
- 2 cups all-purpose flouralmond flour1:1gluten-freegluten-free
use blanched almond flour
- 2 teaspoons baking soda
- ½ teaspoon salt, scant
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon unsweetened cocoa powder(optional)
- ⅝ cup canola oil
- 1 cup granulated sugar
- 1 large egg
- ¼ cup mild molassesdark molasses1:1flavor
more intense flavor
- ¼ cup extra sugar, for rolling
- candied ginger, chopped(optional)
Instructions
- 1
Preheat oven to 350 degrees F and prepare two ungreased baking sheets
- 2
Whisk together flour, baking soda, salt, cinnamon, ginger and cocoa powder thoroughly
- 3
Beat oil and sugar with electric mixer until well mixed
- 4
Beat in egg and molasses, scraping bowl frequently
- 5
Add flour mixture and stir until well blended
- 6
Add candied ginger bits if using
- 7
Shape dough into balls using medium cookie scoop
- 8
Roll balls in extra sugar or shake in bag with sugar to coat
- 9
Arrange on baking sheets spacing 2 inches apart
- 10
Tap edges inward with spatula tip if cookies spread to form neat circles
- 11
Bake for 12 minutes or until cookies appear cracked and set
Tips
Use a cookie scoop for evenly sized cookies that bake uniformly and look professional.
The soft dough will spread slightly during baking, so don't worry if balls aren't perfectly round.
Brown sugar can substitute for granulated sugar to add deeper molasses flavor.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped into balls and refrigerated up to 2 days or frozen up to 3 months
Serve at room temperature with milk, coffee, or hot cocoa
Common Mistakes
Don't overbake or cookies will become hard instead of staying soft
Avoid making dough balls too large or centers won't bake through properly
Substitutions
Gluten-Free Swaps
General Alternatives
more intense flavor
FAQ
Can I make these without eggs?
Yes, substitute 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.
How long do these cookies keep fresh?
Store in an airtight container for up to one week at room temperature, or freeze baked cookies for up to 3 months.
Can I use coconut oil instead of canola oil?
Yes, use melted coconut oil at room temperature. The cookies will have a subtle coconut flavor and similar soft texture.