Total Time: 30ish minutes
Bake Temp: 350 degrees F
Yield: ~20 cookies
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon (generous heaps are ok)
- 1 1/2 teaspoons ground cloves (again, generous heaps ok)
- 1/2 teaspoon ground nutmeg (I would've used more but I ran out)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses (and a little more if you use light brown instead of dark brown sugar...like I did)
- 1 extra-large egg, room temperature (if you use a large egg...like I did...add 1 Tablespoon of milk)
- 1/4 cup crystallized ginger, finely chopped
- granulated sugar for rolling cookie dough
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, sift together flour, baking soda, spices, and salt. Stir with wooden spoon to combine.
- Use a bowl of an electric mixer fitted withe paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed and add the egg, beat for 1 minute.
- Scrape the bowl down with a rubber spatula and beat for another minute.
- With the mixing speed on low, slowly add the dry ingredients to the bowl. Then mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with two spoons or a small ice cream scoop. With your hands, roll each dough into a 3/4 inch to 1 inch ball. Work quickly because they get sticky with warm hands! Roll the balls in granulated sugar and place on baking sheet 2 inches apart. They WILL spread!
- Bake for 13 minutes. The cookies with be crackled on the outside and soft and chewy on the inside. Allow the cookies to rest on the baking sheet for 1 to 2 minutes, then transfer to wire racks to cool completely.
This recipe is adapted from Ina Garten's "Ultimate Ginger Cookie" Recipe.