The Barefoot Contessa's Ultimate Ginger Cookie

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 pacted
• 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

Directions

1. 1

   Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper.

2. 2

   Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.

3. 3

   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.

4. 4

   With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.

5. 5

   Add crystallized giner and mix until combined.

6. 6

   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.

7. 7

   Press both sides of each cookie in granulated suger and place on sheet pans.

8. 8

   Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.

9. 9

   Let the cookies cook for a minute or two and the transfer to wire racks to cool completely.