I have totally stolen this recipe from the Brown Eyed Baker and taken the credit from anyone who tastes these. The only way you would not love these is if you hated sugar. Because there is quite a lot in it. But they are OMG good.. I am writing this up for the good of the world – just in case she takes the recipe down and we all lose that copy!! (its happened before).
- 2¼ cups plain flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup dark brown sugar, lightly packed
- ¼ cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 egg, at room temperature
- 1¼ cup chopped crystallized ginger (170g)
- Demara sugar, for rolling the cookies
- Preheat the oven to 180°C. Line two baking sheets with parchment paper. If you don’t have a large oven, don’t risk it – cook in 2 batches.
- 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. Its really important that your brown sugar is fresh and soft. (If the air has got to your brown sugar and it has gone hard, buy a new pack. Otherwise your mixture will be too dry and it won’t work). 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. Add the crystallized ginger and mix until combined.
- Scoop the dough with two spoons or a small ice cream scoop. With your wet hands, roll each cookie into a walnut-sized ball. I find it easiest to make all the balls first. Then flatten them lightly with your fingers and press both sides of each cookie in granulated sugar with the back of an egg flip and place them on the baking sheets.
- Bake for exactly 13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.