Ultimate Ginger Cookies

If you love spice cookies, try this recipe.  It is studded with crystallized ginger and seasoned with lots of ground ginger.  They have a crusty exterior but a soft interior and are great to dunk in coffee.  These cookies do not have to be reserved for the holidays - consider them an "every day" cookie!

Ultimate Ginger Cookies (Adapted from Ina Garten)

2 1/4 cups all purpose flour

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil (can also use canola or another neutrally flavored oil)

1/3 cup unsulfured molasses (recommendation:  Brer Rabbit brand)

1 extra large egg, at room temperature

1 1/4 cups chopped crystallized ginger (about 6 oz. or so)

Granulated sugar, for rolling the cookies

Preheat the oven to 350 degrees.  Line 2 sheet pans with parchment paper or lightly grease two sheet pans.  

In a large bowl, sift the flour, baking soda, cinnamon, cloves, ginger, nutmeg and salt.  You can use your hands to make sure there are no large lumps of flour (I use a whisk to do this and it comes out lump-free every time.).  In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil and molasses on medium speed for 5 minutes.  Turn the mixer to low speed, add the egg and beat for another minute.  Scrape down the sides and the bottom of the bowl and beat for 1 more minute.  With the mixer still on low, add the dry ingredients to the bowl and then beat on medium speed for 2 minutes.  Add the crystallized ginger and mix until combined.

When it comes to forming the cookies, you have a few different choices.  You can scoop the dough using two spoons, or you can use a small ice cream scoop.  If you're not concerned about uniformity in size, just use a regular kitchen teaspoon to scoop out some dough.  Roll the cookies into balls (about 1 inch or so), then place on the sheet pans.  Using a fork, press the tines into the dough to make a criss-cross pattern (like you're making peanut butter criss-cross cookies).

Bake for exactly 13 minutes - if using convection baking, you may want to shorten the baking time just a little.  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 a wire rack to cool completely.

NOTE:  If you find that your cookies are a bit crisp, don't fret.  Put them into a cookie tin and add a piece of regular sandwich bread; the bread will help soften the cookies over the course of a day or two.  Enjoy!