Ginger Cookies

Sunday morning, around 9:00 am I was watching TV with Carly and Ina Garten was making ginger cookies which is Carly's favorite. Carly jumped out of my bed and begged me to bake cookies with her immediately. My family was getting together later that day to say goodbye to Susan's daughter Ariel who is leaving for her first year at Cornell this week. So, I thought it would be a nice treat to bring to her house, especially since the recipe is Pareve and they keep a kosher home. So we printed out the recipe and got started. I didn't have crystallized ginger and also thought that the amount of clove that she used was a little excessive so I tweaked Ina's recipe ever so slightly. These cookies came out fantastic!!!! It was a fun and different breakfast. It made 3 1/2 dozen so plenty to bring to Susan's house later.


Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon 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 molasses
1 extra-large egg, at room temperature
Granulated sugar, for rolling the cookies

Directions:

Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper or a silpat.

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.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1-1 1/2 inch ball and then roll in granulated sugar. Flatten them lightly with your fingers. and place them on the sheet pans. Bake for exactly 11 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.