2 1/2 cups all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 cup canola oil
1 cup firmly packed light brown sugar
1/3 cup unsulfured molasses
1 whole egg, lightly beaten, plus 1 egg white
3/4 cup chopped crystallized ginger
1/2 cup coarse white sugar (you may also use natural washed raw sugar)
Preheat oven to 325 degrees F/160 degrees C. Lightly grease 2 baking sheets or line them with parchment paper.
Over a sheet of waxed paper, sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, using a wooden spoon, stir together the oil, brown sugar and molasses until well blended. Add the whole egg and stir until blended. Stir in the flour mixture and the crystallized ginger.
In a small bowl, lightly beat the egg white.
Spread the coarse white sugar (or natural washed raw sugar) in a shallow bowl.
With dampened hands, shape the dough into 1-inch balls. Brush each ball lightly with egg white and roll in the sugar to coat lightly. Place the cookies about 1 inch apart on the prepared baking sheets.
Bake until the tops of the cookies are set and crackled, about 15 to 18 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely. The cookies will firm as they cool.
How to Store
These cookies keep very well. Store them between layers of waxed paper in an airtight container.
Makes about 4 dozen cookies.
Date: December 2, 2007