Classic gingerbread cookies

Ingredients:

• 2 and 1/4 cups premium wheat flour
• 1 teaspoon of baking soda
• 2 tsp ground cinnamon
• 1.5 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp coarse salt
• 1 cup dark brown sugar (lightly packed)
• 1/4 cup vegetable oil
• 1/3 cup unsulfited molasses
• 1 very large egg at room temperature
• 1 and 1/4 cups (170 g) chopped candied ginger
• Granulated sugar for rolling cookies

Preparation:

1. Preheat oven to 180C. Line two baking sheets with parchment paper.
2. In a large bowl, sift the flour, add the baking soda, cinnamon, cloves, nutmeg, ginger, and salt, and mix by hand. In the bowl of an electric mixer, beat the brown sugar, vegetable oil, and molasses on medium speed for 5 minutes, using the paddle attachment. Reduce the mixer to low speed, add the eggs, and beat for 1 minute. Use a rubber spatula to scrape down the sides of the bowl and beat for another minute. Continuing to beat on low speed, gradually add the dry ingredients and increase the speed to medium for 2 minutes. Add the candied ginger and beat until smooth.
3. Use two spoons or a small ice cream scoop to scoop the dough. Using your hands, roll each cookie into a 4.5 cm diameter ball and press it lightly with your fingers. Dip each side of the cookie in granulated sugar and place on a baking sheet. Bake for exactly 13 minutes. The cookies will crack on top but remain soft inside. Let them cool on the baking sheet for 1-2 minutes, then transfer them to a wire rack to cool completely.