Chewy Candied Ginger Cookies

Chewy Candied Ginger Cookies

Makes 30

Ingredients

2 ¼ cups flour
1 tsp. baking soda
2 tsp. Kowalski's Korintje Ground Cinnamon
1 ½ tsp. Kowalski's Ground Allspice
½ tsp. Kowalski's Ground Ginger
½ tsp. Kowalski's Ground Nutmeg
¼ tsp. kosher salt
1 cup brown sugar
¼ cup canola oil
⅓ cup unsulfured molasses
1 egg plus 1 yolk, at room temperature
1 ¼ cups chopped candied ginger
- sugar, as needed, for rolling
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Directions
  1. Preheat oven to 350°.
  2. In a medium mixing bowl, whisk together first 7 ingredients (through salt); set aside.
  3. In a large mixing bowl, beat brown sugar, oil and molasses with an electric mixer on medium speed for 5 min.
  4. Add egg and yolk; beat until just combined.
  5. Add molasses; beat until well combined.
  6. Add dry ingredients; beat on low speed just until flour is no longer visible, scraping bowl as needed.
  7. Add candied ginger; mix by hand until combined.
  8. Using your hands, roll 30 evenly sized balls (about 1"); press to flatten slightly.
  9. Press both sides of each cookie into white sugar; place 2" apart on 2 parchment-lined baking sheets.
  10. Bake in preheated oven until just barely set and cookies appear slightly underbaked in the cracks (8-9 min.), turning and switching pans halfway through.
  11. Remove from oven; cool cookies on pans for 1-2 min.
  12. Transfer cookies to a wire rack to cool completely.
  13. Store cookies in an airtight container at room temperature for up to 1 week.