Ingredients
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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2 teaspoons ground cinnamon
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1 1/2 teaspoons ground cloves
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1/4 teaspoon kosher salt
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1 cup dark brown sugar, lightly packed
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1/4 cup vegetable oil
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1/3 cup unsulphured molasses
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1 1/4 cups chopped crystallized ginger
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sugar, for rolling cookies
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1 extra-large egg, at room temperature
Instructions
- Preheat oven to 350°F.
- Line 2 sheet pans with parchment paper.
- Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
- Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
- With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
- Add crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
- Press both sides of each cookie in granulated sugar and place on sheet pans.
- Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
- Let the cookies cool for a minute or two and the transfer to wire racks to cool completely.