The Barefoot Contessa's Ultimate Ginger Cookies

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 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 unsulphured molasses
• 1 extra-large egg, at room temperature
• 1 1/4 cups chopped crystallized ginger
• sugar, for rolling cookies

Recipe

• 1 preheat oven to 350°f.
• 2 line 2 sheet pans with parchment paper.
• 3 sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
• 4 beat the brown sugar, oil, and molasses on medium speed for 5 minutes. turn the speed to low speed, add the egg, and beat for 1 minute. scrape the bowl with a rubber spatula and beat for 1 more minute.
• 5 with the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
• 6 add crystallized ginger and mix until combined.
• 7 scoop the dough with 2 spoons or a small ice cream scoop. with your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
• 8 press both sides of each cookie in granulated sugar and place on sheet pans.
• 9 bake for exactly 13 minutes. the cookies will be cracked on the top and soft inside.
• 10 let the cookies cool for a minute or two and the transfer to wire racks to cool completely.