Sour Cream-Ginger Cookies

Preheat the oven to 375°F (190°C).

Whisk together vegetable oil, brown sugar, and molasses in a large mixing bowl until combined.

Beat in the egg until incorporated, then stir in the sour cream until smooth.

In a separate bowl, whisk together all-purpose flour, ginger, cinnamon, cloves, salt, and baking soda.

Fold the dry ingredients into the wet ingredients until just combined; do not overmix.

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Bake for 12 minutes, until the edges are set but the centers remain slightly soft.

Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.