Crunchy Gingersnaps

From Cook, Bake, Nibble.

• Ready In: 56 mins
• Yields: 24 cookies

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1  teaspoon ground ginger
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon sea salt
• 1⁄2 cup butter, softened
• 1  cup brown sugar
• 1  egg
• 1⁄4 cup molasses
• 2  tablespoons  oil
• 1⁄4 cup  chopped crystallized ginger (optional)
• 1⁄4 cup turbinado sugar (optional)

Directions

1. Preheat oven to 350 degrees. Line two large or three medium baking pans with parchment paper and set aside.
2. Whisk all dry ingredients (flour, baking powder, gum, spices) and set aside.
3. Using an electric mixer, beat butter with brown sugar until fluffy- about 2-3 minutes.
4. Beat in egg and molasses, followed by oil. Turn mixer to low and gradually add in flour until fully incorporated. Stir in crystallized ginger, if using. Roll into a ball and place in fridge for at least 30 minutes before rolling.
5. When refrigerated and firmer, roll dough into small 1” balls. Roll in granulated sugar before placing 3” apart on parchment-lined baking sheets.
6. Bake 16-18 minutes, turning pan halfway. Cook on pan for a few minutes before transferring to a wire rack to cool completely.