- 2 1/ 2 cups all-purpose flour
- 3/ 4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1/ 2 teaspoon nutmeg
- 2 teaspoon ground ginger
- 1/ 2 teaspoon kosher salt
- 1 cup brown sugar
- 1/ 4 cup neutral oil (such as grapeseed or avocado)
- 1/ 4 cup unsulphured molasses
- 2 large eggs, at room temperature
- 1/ 2 cup crystallized/candied ginger (optional)
- 3 tablespoon granulated sugar, for coating
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.
In the bowl of a stand mixer or a separate bowl using a hand mixer, combine brown sugar, molasses, and vegetable oil. Mix on medium speed until thoroughly combined; about 3 minutes. Scrape down the bowl (this ultra-thick mixture will stick tenaciously, so you might have to put some muscle into it), and mix in the first egg, then the second. Beat about a minute longer, until the batter is smooth and uniform.
Add the flour mixture on low speed until all traces of flour have disappeared and the dough begins to clump together. Stir in crystallized ginger, if using.
Using a medium cookie scoop or a spoon, scoop dough into 1.5-inch balls. Flatten slightly and dip each side in granulated or ginger sugar. Place cookies 2 inches apart on prepared baking sheet.
Bake at 350 degrees for 12 mins. Because of their dark color, doneness is difficult to determine by sight, so when in doubt, err on the side of undertaking to preserve their moist texture.
Store at room temperature in an airtight container for up to a week.