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Ingredients

Prep Notes (one per line) Instructions

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, ground ginger, and 1/4 tsp salt. Combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment (or by hand), beat the brown sugar, vegetable oil, and molasses on medium speed for 5 minutes. Turn the mixer to low and add the egg, beat for 1 minute. Scrape the bowl wiith 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, and ignore any drive-by culinary nonsense from the sidelines. Add the crystallized ginger and mix until combined, while resisting the deeply human urge to fuss with it nonstop.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie in a 1 3/4-inch ball and then flatten gently with your fingers. Press both sides of each cookie in granulated sugar if you wish. Place them on the sheet pans and bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely before serving.