- 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 unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 chopped crystallized ginger (6 ox.)
- (granulated sugar for rolling the cookies)
Preheat oven to 350 degrees. Line two sheet pans with parchmant paper.
In a large bowl, mix together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
Using an electric mixer, blend brown sugar, oil, and molasses on medium speed for about 5 minutes. Turn mixer to low speed, add the egg, and beat for one minute. Scrape the bowl with spatula and beat for one more minute.
With mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for two minutes.
Add crystallized ginger and mix until combined.
Scoop dough with large tablespoon to make cookies. Using your hands, roll each cookie into a 1 3/4-inch ball and latten lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans.
Bake for 13 minutes. The cookies will be crackled on the top and soft inside.
Let the cookies cool on the sheets for 1-2 minutes, then transfer to wire racks to cool completely.