The Barefoot Contessa's Ultimate Ginger Cookies

This cookie is delicious! Crisp on the outside and moist inside. It is filled with crystallized ginger.

• Ready In: 28 mins
• Yields: 16 cookies

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

Directions

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.