Approx 1 to 2 cups of coarse sugarI used Turbinado sugar which is a light tan color
Preheat the oven to 350-f degrees.
In a medium mixing bowl, sift together flour, cloves, cinnamon, ginger, salt and baking soda; set aside.
In a large mixing bowl, beat the oil, sugar, molasses and eggs together.
Stir in the flour mixture and mix well.
Shape dough into balls, or using a 1.5 Tbsp. cookie scoop, scoop out balls of dough. Roll in the coarse sugar.
Bake on parchment lined pans for 10 minutes, taking care not to over bake. Let the cookies cool on the pan for 5 minutes before transferring to the counter. Store room temperature in a Ziploc bag or in a Tupperware container.
Note: High altitude baking adjustments – Use 1 3/4 cups sugar and 1 Tablespoon baking soda. Sugar used for rolling the cookies is not included in the nutritional information.Recipe from Mountain Mama Cooks