Ultimate Ginger Cookies

Preparation

1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray or line with parchment paper.
2. Sift flour, ground ginger, baking soda, cinnamon, cloves and salt into a medium bowl. Combine granulated sugar, oil, molasses, soymilk and vanilla in a large bowl with a whisk or electric mixer on medium speed. Stir in crystallized ginger and fresh ginger. Then stir in the dry ingredients until well combined. The dough will be sticky.
3. damp hands, shape the dough into 30 balls (about 1 tablespoon each). Place about 12 balls on the prepared baking sheet about 2 inches apart. Press turbinado sugar onto the top of each cookie. (If you don’t have coarse sugar, you can sprinkle the top of each cookie with a little granulated sugar instead.) Bake the cookies, one batch at a time, until slightly puffed and beginning to brown around the edges, about 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough.

Tips & Notes

• Make Ahead Tip: Store airtight for up to 2 days or freeze for up to 3 months.

• Note: Crystallized ginger can be found in the spice section of your commissary. Turbinado sugar is steam-cleaned raw cane sugar and is widely available from Sugar In The Raw brand. It’s coarse-grained and light brown in color, with a slight molasses flavor. The coarse texture adds great crunch when used in baking.

Nutrition

Per cookie: 104 calories; 4 g fat (0 g sat, 2 g mono); 17 g carbohydrates; 1 g protein; 0 g fiber; 64 mg sodium; 58 mg potassium.