I think I came up with this recipe as a hybrid from other recipes last year as a way to sneak in blackstrap molasses on my slightly anemic son. Blackstrap molasses has significant amounts of iron in it. Anyway, they are delicious, and while they are still warm and soft, I will eat them nonstop.
Ginger Molasses Cookies
1 cup sugar
1/4 butter, softened
1/2 cup oil (I use coconut oil)
1/4 cup molasses (blackstrap if you can get it)
2 cups whole wheat pastry flour (or 1 cup white, 1 cup w/w)
2 tsp baking soda
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
cayenne pepper (optional)
Raw sugar (or other large-crystal sugar), for rolling
Preheat oven to 350 F.
Cream butter and sugar together, add oil, mix. Add egg, mix. Add molasses, mix. Combine dry ingredients and add gradually to wet ingredients. Stir until combined.
Roll into small balls, then roll 1/2 of the ball in the raw sugar. Place the sugar side up on the cookie sheet. Bake for about 10 minutes.
Cool on a rack. They will get a little crunchier as they cool, but they should be a nice soft texture.