GINGER COOKIE (ULTIMATE)

By Nicky

Ingredients

• 2 1/2 c. flour
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 1/2 tsp. ground cloves
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/4 tsp. salt
• 1 c. dark brown sugar, lightly packed
• 1/4 c. vegetable oil
• 1/3 c. molasses
• 1 extra large egg
• 1 1/4 c. chopped crystallized ginger ( 6 oz.)
• granulated sugar

Preparation

Step 1

Preheat oven to 350 F. Line cookie sheets with parchment paper.

In a large bowl mix all the dry ingredients. In bowl of an electric mixer, beat brown sugar, oil and molasses at medium speed for 5 minutes. Turn mixer to low and add the egg and beat for 1 minute. With mixer still on low, add the dry ingredients and then mix on medium for 2 minutes. Add the crystallized ginger and mix until combined.

Using 2 spoons or a small ice cream scoop, scoop the dough. Roll each cookie into 1 3/4" balls, flatten slightly. Press both side of cookie in the granulated sugar and place on the cookie sheet.

BAKE EXACTLY 13 MINUTES. Let cool on sheet for a couple of minutes then transfer to a wire rack to completely cool.

OVER BAKING MORE THAN 13 MINUTES LEADS TO DRY COOKIES.