Chewy Candied Ginger Cookies

Makes 30
  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. Kowalski's Korintje Ground Cinnamon
  • 1 1/2 tsp. ground allspice
  • 1/2 tsp. Kowalski's Ground Ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. kosher salt
  • 1 cup brown sugar
  • 1/4 cup canola oil
  • 1/3 cup unsulfured molasses
  • 1 egg plus 1 yolk, at room temperature
  • 1 1/4 cup chopped candied ginger
  • - sugar for rolling

In medium mixing bowl, whisk together first 7 ingredients; set aside. In a large mixing bowl, beat brown sugar, oil and molasses with an electric mixer on medium speed 5 min. Add egg and yolk; beat until just combined. Add molasses; beat until well-combined. Add dry ingredients; beat on low speed just until you can no longer see flour, scraping bowl as needed. Add the candied ginger and mix by hand until combined. Using your hands, roll 30 evenly-sized balls (about 1"); press to flatten slightly. Press both sides of each cookie into sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake in a preheated 350° oven until just barely set and the cookies appear slightly underbaked in the cracks (8-9 min.), turning and switching pans halfway through; cool on pan 1-2 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.