- 16
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 ex-large egg, room tempterature
- 1 1/4 cups chopped crystallized ginger (6oz)
- Sugar, for rolling the cookies
Preparation
Step 1
1. Preheat the oven to 350F. Line 2 sheet pans with parchment paper.
2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt. Combine mixture with hands.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil and molasses on medium speed for 5 mins. Turn the mixer to low speed, add the egg, and beat for 1 min. Scrape the bowl with a rubber spatula and beat for 1 more min. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 mins. Add the crystallized ginger and mix until combined.
4. Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4" ball, roll in sugar and place on cookie sheet. Flatten slightly with your fingers.
5. Bake for 13 mins. Let the cookies cool on the sheets for 1-2 mins, then transfer to wire racks to cool completely.