Ginger is a strong, pungent root which is unmistakable.
People either love it or hate it.
If you're in the latter category, run!
If you're in the former, then hold onto your hats.
This is like a ginger or molasses cookie on crazy ginger steroids.
But I love them.
Kevin could only eat one bite before taking a cookie-snacking-break.
The whole reason I made Brown Eyed Baker recipe to begin with was because my adventurous husband saw the crystallized ginger package in the grocery store. He really wanted to try it. I figured, what's the harm in that? Well, come to find out, crystallized ginger is not at all like the dried mango or pineapple pieces you find in trail mix. This stuff is NOT to be eaten if not incorporated in a recipe. It looks delicious, but it's pretty intense. So tread carefully. And ENJOY! I know I did!
Adapted from Brown Eyed Baker and Ina Garten.
Make 24-30 cookies.
2¼ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ 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 (6 ounces)
Granulated sugar, for rolling the cookies
Preheat the oven to 350°F. Line two baking sheets 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 fitted with the paddle attachment, 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 two spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the baking sheets.
Bake for 10-13 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.