Ina teaches us that if you want to make these ahead, you can refrigerate the dough in balls and then bake them whenever you need them. These cookies are very moist and the crystallized ginger and spices will give your house a wonderful holiday aroma. Yum!
Preheat the oven to 350 degrees. Line two sheet pans with parchment paper.
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, 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.
Add the crystallized ginger, and mix until combined.
Scoop the dough with a small ice cream scoop, then using your hands, roll each cookie into a small ball and then flatten lightly with your fingers. [This part is messy, I use disposable gloves!]
Press both sides of each cookie in the granulated sugar and place them on the sheet pans.
Bake for 13 minutes. [No more, no less!]
The cookies will be crackled on the top and soft inside.
Let the cookies cool on the sheets for minute or two, then transfer to wire racks to cool completely.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2018/12/21/cookbook-time/