Ginger cookies always remind me of winter. Last year I got the Williams Sonoma Cookies cookbook and wanted to make their beautiful Double Ginger Cookies. These cookies came out even better that I had hoped. They were firm but chewy on the inside. The flavor of the cloves and ginger combine for an amazing taste. The best thing about these cookies is that they get better over time. I made them for a bake sale at my church and the next week people were commenting on them and asking for the recipe. David says that these are his favorite cookies and they are an often requested recipe!
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 (I omitted this)
1/2 cup coarse sugar crystals
Preheat an oven to 325°F. Lightly grease 2 baking sheets or line them with parchment paper.
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.
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