=== Ultimate Ginger Cookie ===

2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time: 20 min\\
Inactive Prep Time: 2 min\\
Cook Time: 13 min

Serves: about 4 doz 2” cookies

**Ingredients**

    * 2 1/4 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoons ground cloves
    * 1/2 teaspoon ground nutmeg
    * 1/2 teaspoon ground mace
    * 1 1/2 teaspoon ground ginger
    * 1/4 teaspoon kosher salt
    * 1 cup dark brown sugar, lightly packed
    * 1/4 cup vegetable oil ( butter works fine here. I suspect shortening or coconut oil would also work)
    * 1/3 cup unsulfured molasses
    * 1 extra-large egg, at room temperature
    * 1 1/4 cups chopped crystallized ginger (6 ounces)
    * Granulated sugar, for rolling the cookies

**Directions**

Preheat the oven to 350˙ F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.\\ 
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 1 minute.\\ 
Scrape the bowl with a rubber spatula and beat for 1 more minute.\\ 
With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.\\ 
Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop.\\ 
With your hands, roll each cookie into a 1 inch ball.\\ 
Roll in granulated sugar and place them on the sheet pans.\\ 
Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside.\\ 
Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.