These moist, spicy ginger cookies are packed with flavor from ground ginger, cinnamon, cloves, nutmeg and crystallized ginger. The molasses and brown sugar make them chewy and sweet, while the addition of vegetable oil keeps them soft. Rolling them in granulated sugar before baking gives them a lovely sparkling crust. They make a delicious spiced dessert or snack.
Can I use white sugar instead of brown sugar?
Yes. You can substitute white sugar, but the cookies will not have quite as much moisture and richness as they do with the brown sugar. The flavor will be slightly different too.
Can I use regular ginger instead of crystallized ginger?
Yes, you can substitute regular ginger. Grade the fresh ginger finely before mixing it in. Add a bit less – around 1 cup finely grated.
Can I use all-purpose gluten-free flour?
Yes, you can substitute the all-purpose flour with an all-purpose gluten-free flour blend of your choice.
Can I substitute vegetable oil?
Yes, you can substitute the vegetable oil with another neutral flavored oil like canola, grapeseed or rice bran oil. Avoid olive oil.
Can I make the dough and bake the cookies a day ahead?
You can make the dough 1-2 days ahead. Store it tightly covered in the fridge until ready to scoop and bake.
Ingredients:
- 2 1/4 cups all-purpose flour (about 10 ounces)
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 1/4 cups chopped crystallized ginger (about 6 ounces)
- 1 cup packed dark brown sugar
- 1/2 teaspoon ground nutmeg
- 1/4 cup vegetable oil
- 1 large egg, at room temperature
- 1/3 cup unsulfured molasses
- Granulated sugar for rolling
Instructions:
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cinnamon, cloves, baking soda, ground ginger, salt and nutmeg until well combined.
- In another bowl, beat together the brown sugar and vegetable oil until light and fluffy. Beat in the egg and molasses.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Fold in the chopped crystallized ginger.
- Scoop rounded tablespoonfuls of dough and roll into balls between your palms. Roll each ball in granulated sugar to coat and place 2 inches apart on the prepared baking sheets.
- Bake for 12 minutes, rotating the pans halfway through bake time, until cookies spring back when touched and edges are set.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies will keep airtight at room temperature for up to 1 week.
Tips
- For softer, chewier cookies, bake for 2-3 minutes less. For crisp edges, bake for 2-3 minutes longer.
- Chill the scooped cookie dough balls on a baking sheet for 15 minutes before rolling in sugar and baking for a little extra moisture and chew.
- Store crystallized ginger in the freezer if not using right away. It will keep for months.
- Don’t overmix the dough. As soon as the ingredients are combined, stop mixing to avoid toughening the cookies.
- If dough is too sticky to roll, refrigerate for 15-20 minutes to slightly chill the vegetable oil.
Nutrition Facts Per Cookie:
140 calories, 17 grams carb, 6 grams protein, 1 gram fiber, 6 grams fat, 25 grams sugar
