Delicious Ina Garten Ginger Cookies for Fall!

Step 1

Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.

Step 2

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ground ginger, and salt. Then combine the mixture with your hands.

Step 3

In the bowl of an electric mixer, fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed, for 5 minutes.

Step 4

Turn the mixture to low speed, add the egg, and beat for one minute. Scrape the bowl with a rubber spatula, and beat for one more minute.

Step 5

With the mixer still on low, slowly add the dry ingredients to the bowl. Then mix on medium speed for 2 minutes.

Step 6

Add the crystallized ginger and mix until combined.

Step 7

I stop here, cover the bowl with foil and save it (up to a couple of days) in the fridge. This way I can bake the cookies the day of my event and they’ll be perfect!

Step 8

On the day of the event, remove the bowl from the fridge and let it come to room temperature (so the dough can be easily scooped out and shaped into balls).

Step 9

Scoop the bowl with two spoons or a small ice cream scoop. With your hands roll each cookie into a 1 3/4 inch ball and then flatten them slightly with your fingers.

Step 10

Now press both sides of each cookie in the granulated sugar. Place them on the sheet pans (8 cookies per sheet pan).

Step 11

Bake for exactly 13 minutes. (The cookies will be cracked on the outside and soft on the inside.

Step 12

Let the cookies cool on the sheets for 2 minutes and then remove them to wire racks to cool completely.

Step 13

Enjoy!