Molasses Ginger Cookies

Yields about 24 cookies

• 2 1⁄4 c all-purpose flour

• 1 t baking soda

• 2 t cinnamon

• 1 t ground cloves

• 1⁄2 t ground nutmeg

• 1⁄2 t ground ginger

• 1⁄4 t kosher salt

• 1⁄4 c avocado oil, or other vegetable oil

• 1 c light or dark brown sugar

• 1⁄3 c molasses

• 1 egg

• 1 t vanilla extract

• 1⁄2 c crystallized ginger, chopped

• Turbinado, demerara, or sparkling sugar

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

Combine flour, baking soda, spices, and salt in a medium bowl and stir to combine. Set aside.

Using a stand mixer with the paddle attachment, mix oil, brown sugar, and molasses together on medium until lightened and fluffy, about 3-4 minutes. Don’t over mix. Add egg and vanilla and. beat well. Scrape down the sides of the bowl. Reduce speed to low and add dry ingredients. Mix lightly until just combined. Add chopped ginger and incorporate, mixing a little as possible. Refrigerate dough for 15 minutes.

Scoop tablespoon size balls of dough and roll them in your hands into balls. Roll in sparkling sugar and place on the sheet pan, 2 inches apart. Flatten cookies just a bit. Bake for 12-13 minutes. Transfer sheet pan to a wire rack to cool for about 10 minutes, then remove cookies to a cooling rack to further cool.