2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 cup dark brown sugar, packed
1/4 cup canola oil
1/3 cup unsulphured molasses
1 large egg (room temperature)
3 ounces crystallized ginger, chopped
granulated sugar (for rolling the cookies)
Preheat oven to 350*F. Line two baking sheets with parchment.
Sift flour, baking soda, spices, and salt into medium bowl.
With an electric mixer fitted with paddle attachment, beat brown sugar, oil, and molasses on medium speed for 5 minutes (start on low and work up to medium so sugar doesn't fly everywhere). Reduce speed to low and add the egg; beat 1 minute. Slowly add dry ingredients, then increase speed to medium for 2 minutes. Add crystallized ginger and mix to combine.
Divide dough into 16 balls. Roll in granulated sugar and place on prepared baking sheets. Bake for 13 minutes, then remove from oven and cool for 5 minutes on baking sheet. Finish cooling cookies on wire racks.
adapted from Barefoot at Home