Natalie Cline sampled these cookies at a church bake sale 25 years ago and liked them so much she asked for the recipe. Raisins are optional, but Cline likes the extra richness. “There are lots of spices in these,” she says, “and they’re so rich they almost look like they could be chocolate.”

Williamsburg Ginger Cookies | Makes 5 dozen
Recipe courtesy of Garver House Bed & Breakfast

INGREDIENTS
3/4 cup canola oil 
1/4 cup dark molasses
1 cup sugar, plus more for rolling cookies
1 egg
2 cups all-purpose flour
2 teaspoons baking soda 
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon 
1/2 cup raisins

DIRECTIONS
Preheat the oven to 350 F. Beat together the oil, molasses, sugar and egg. In a separate bowl, sift together flour, baking soda and spices. Add raisins and combine. Slowly add dry ingredients to oil mixture until well combined. Chill dough for at least one hour. When ready to bake, roll out dough into 1-inch-sized balls and then roll in sugar. Bake on a greased cookie sheet for 8 minutes.