- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
- 2/3 cup canola oil
- 1 cup firmly packed light brown sugar
- 1/3 cup dark molasses
- 1 whole egg, lightly beaten, plus 1 egg white
- 3/4 cup chopped crystallized ginger
- 1/2 cup coarse sugar crystals
Over a sheet of waxed paper, sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, using a wooden spoon, stir together the oil, brown sugar and molasses until well blended. Add the whole egg and stir until blended. Stir in the flour mixture and the crystallized ginger.
In a small bowl, lightly beat the egg white. Spread the sugar crystals in a shallow bowl.
With dampened hands, shape the dough into 1-inch balls. Brush each ball lightly with egg white and roll in the sugar to coat lightly. Place the cookies about 1 inch apart on the prepared baking sheets.
Bake until the tops of the cookies are set and crackled, 15 to 18 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks to cool completely. The cookies will firm as they cool. Makes about 4 dozen cookies.
Make-Ahead Tip: These cookies keep well. Store between layers of waxed paper in an airtight container.