Description
Thick and moist, these Chewy High Altitude Ginger Cookies feature a traditional crackled top and a moist, deeply spiced interior.
Ingredients
Scale
- 2 1/2 cups (11 oz) all-purpose flour
- 3/4 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp kosher salt
- 1 cup brown sugar, packed
- 1/4 cup neutral-tasting vegetable oil, such as grapeseed
- 1/4 cup unsulphured molasses
- 2 large eggs, at room temperature
- 1/2 cup (3 oz) crystallized/candied ginger (optional)
- 3 TB granulated sugar or ginger sugar (for coating)
Instructions
- 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. These cookies don’t brown much so be sure not to overbake, which will render them dry and crumbly.
Store at room temperature in an airtight container for up to a week.
Notes
… when mixing, make sure your molasses is incorporated fully. Any lingering dribbles of the syrup in your cookies will result in discolored, bitter pockets (ask me how I know).
