These cookies are sort of like the molasses cookies my grandma makes. They are really good. I got the recipe out of a Holiday insert in newspaper and tweaked it a little.
2 1/4 cups all-purpose, unbleached flour
2 t ground ginger
1 t baking soda
3/4 t cinnamon
1/2 t cloves, ground
1/4 t salt
3/4 cup coconut oil or plant-based butter
1 cup organic raw sugar (or coconut sugar)
1 T water
1/4 cup organic molasses
4 T coconut sugar
Preheat oven to 350 degrees. Mix together flour, ginger, ,baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together coconut oil (or butter) and 1 cup sugar until light and fluffy. Beat in the egg, and then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut-sized balls, and roll them in the remaining 4 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreases cookie sheet. Bake 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 15 minutes before removing to a wire rack to cool completely. Store in an airtight container.
I noticed when I made these the cookies I baked on my stoneware didn’t rise. They were my first batch, so maybe the oven wasn’t quite hot enough, or I didn’t cook them quite as long as needed. However, the ones I did on metal cookie sheets were delicious.