Crystallized Ginger Molasses Cookies

• 1 cup Brown Sugar
• 2-1/2 ounces, fluid Smart Balance Veg Oil
• 3-1/2 ounces, fluid Molasses
• 2 teaspoons Freshly Grated Cinnamon Stick
• 1 teaspoon Freshly Ground Cloves
• 1 teaspoon Freshly-ground Nutmeg
• 1/2 teaspoons Ginger Powder
• 1/4 teaspoons Sea Salt
• 1 whole Large Egg
• 1 teaspoon Baking Soda
• 2 cups All-purpose Flour
• 1/2 cups Roughly Chopped Crystallized Ginger
• 1/2 cups Granulated White Sugar, For Rolling Cookies In

1. Preheat oven to 350 degrees Fahrenheit.
2. In a stand mixer (or use a hand mixer), blend together on medium speed, the sugar, oil, molasses, spices*, and salt for about 3 minutes.
3. *Grinding fresh spices will take these cookies from good to fabulous. It's worth the extra time - I promise you!
4. Next, add in the egg and mix on medium speed for another 2 minutes.
5. Add in baking soda and flour 1/2 a cup at a time. Mix on medium speed until all the flour is incorporated. Add the chopped ginger and mix until blended.
6. Roll the dough into about 1 inch balls and drop into the granulated sugar. If dough is stiff, flatten each ball on the cookie sheet. I found it flattened fine on its own. Dough will be VERY sticky - so I use prep gloves powdered with flour.
7. Put into preheated oven for 13 minutes. Cool on the cookie sheet for 3 minutes before removing to rack to cool completely.
8. Makes 16 regular-sized cookies, or 8 jumbo-sized ones.

brown sugar, veg oil, fluid molasses, freshly grated cinnamon, freshly ground cloves, freshlyground nutmeg, ginger powder, ubc, egg, baking soda, allpurpose, ginger, white sugar

Taken from tastykitchen.com/recipes/desserts/crystallized-ginger-molasses-cookies/ (may not work)