Chewy Ginger Cookies

This Chewy Ginger Cookies was contributed by Darleen using Divine Desserts a Pollen Ranch fennel pollen blend.

Author: Darleen Enghst-Goodwin


  • 2/3 cup olive oil
  • 1 cup sugar
  • 1 egg
  • 1/4 cup light molasses
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 1/2 tsp Pollen Ranch Divine Desserts Spice
  • 1 tsp ginger
  • 2 1/4 cups flour


  1. Combine ingredients as given; stirring after each addition. Stir until well blended. Dough will be oily and should not be refrigerated before rolling.
  2. Form dough into balls and roll in sugar. Bake on ungreased cookie sheets at 350 degrees for 10 minutes or until puffy and cracked on top. Do not overcook. (If mixture is dry add a little more oil.)