Chewy Candied Ginger Cookies
Ingredients
2 ¼ cups
flour
1 tsp.
baking soda
2 tsp.
Kowalski's Ground Cinnamon
1 ½ tsp.
Kowalski's Ground Allspice
½ tsp.
Kowalski's Ground Ginger
½ tsp.
Kowalski's Ground Nutmeg
¼ tsp.
kosher salt
1 cup
brown sugar
¼ cup
canola oil
⅓ cup
unsulfured molasses
1
egg plus 1 yolk, at room temperature
1 ¼ cups
chopped candied ginger
- sugar, as needed, for rolling
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, whisk together first 7 ingredients (through salt); set aside.
- In a large mixing bowl, beat brown sugar, oil and molasses with an electric mixer on medium speed for 5 min.
- Add egg and yolk; beat until just combined.
- Add molasses; beat until well combined.
- Add dry ingredients; beat on low speed just until flour is no longer visible, scraping bowl as needed.
- Add candied ginger; mix by hand until combined.
- Using your hands, roll 30 evenly sized balls (about 1"); press to flatten slightly.
- Press both sides of each cookie into white sugar; place 2" apart on 2 parchment-lined baking sheets.
- Bake in preheated oven until just barely set and cookies appear slightly underbaked in the cracks (8-9 min.), turning and switching pans halfway through.
- Remove from oven; let cookies rest on pans for 1-2 min., then transfer to wire racks to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
