I love spice especially in cookies and these are by far my favorite ginger cookie.    They’re soft in the middle with crunchy sugar on the outside and full of the cinnamon and nutmeg and ginger that makes a good ginger cookie.    It is imperative that you leave them in the oven for only 13 minutes. Do that and they’ll turn out perfect every time — cracked on top and soft inside!

THE BEST GINGER COOKIE

2 ¼ c. flour

1 t. Baking soda

2 t. Cinnamon

1 ½ t. Ground cloves

½ t. Nutmeg

½ t. Ginger

¼ t. Salt

1 c. brown sugar

¼ c. vegetable oil

⅓ c. molasses

1 egg, at room temperature

Additional sugar for rolling cookies

Preheat oven to 350

Sift together flour, spices and salt in a bowl.    Set aside.

Beat the brown sugar, oil and molasses on medium speed of an electric mixer for 5 minutes.     Turn to low and add egg and beat for 1 minute. Scrape bowl and beat 1 minute more.

Add dry ingredients. Slowly and then mix for 2 minutes.

Scoop dough with cookie scoop and  into a 1 ¾ inch ball (my small ice cream scoop seems perfect for this).    Roll cookie into granulated sugar and put on parchment on Silpat lined baking sheet.    Flatten slightly with your fingers.

Bake for exactly 13 minutes.     Let the cookies cool for a minute or two and transfer to wire racks to cool.