Prep time: 15 minutes plus chilling
Baking time: 15 to 18 minutes per batch
4 ½ cups all-purpose flour
1 T ginger
1 ½ t. baking soda
1 ½ t. cinnamon
1 t. salt
1/8 t. cloves
1 ½ cups sugar, divided
1 cup vegetable oil
¾ cup light molasses
2 large eggs
1. Heat oven to 350 F. Grease large cookie sheet. Combine flour, ginger, baking soda, cinnamon, salt and cloves in medium bowl. Set aside.
2. Whisk together 1 ¼ cups sugar, oil, molasses and eggs until smooth in large bowl; stir in dry ingredients. Refrigerate dough 15 minutes.
3. Place remaining ¼ cup sugar in small bowl. Using 2 ¼ -inch ice-cream scoop or level ¼ cup measure, form cookie dough into balls; roll balls in sugar. Place sugar-coated balls 3 inches apart on prepared sheet. Bake 15 to 18 minutes until golden. Cool cookies on wire racks. Repeat with remaining dough. (Can be made ahead. Freeze up to 1 month.) Makes 18 cookies.