Makes 24 cookies
These slice-and-bake cookies are crisp on the outside and chewy on the inside. They have the added zip of crystallized ginger.
We found that chilling a wrapped log of dough seated inside a cardboard tube (from a paper towel roll) that has been split open end-to-end will ensure the logs keep their rounded shape.
The logs of dough need to be refrigerated for a total of 3 hours, or up to overnight. The logs also can be frozen for up to 3 months; defrost frozen logs for 3 hours in the refrigerator, or overnight. The cookies can be stored in an airtight container for up to 3 days.
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1/2 cup canola oil
1/2 cup molasses
1 cup packed dark brown sugar
1 large egg
4 tablespoons granulated sugar
1/2 cup crystallized ginger, coarsely chopped
Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a medium bowl.
Combine the oil, molasses, brown sugar and egg in the bowl of a stand mixer, or use a handheld electric mixer; beat for about 20 seconds on medium speed until smooth.
Reduce the speed to low; add the flour mixture, beating just long enough to form a dough with no trace of dry ingredients.
Divide the dough in half, and place each portion on a large piece of plastic wrap.
Shape each one into a 12-inch log, then sprinkle 1 1/2 tablespoons of the granulated sugar over each one, rolling it back and forth until evenly coated.
Next, use half the chopped crystallized ginger to sprinkle over the logs; roll them back and forth to press in and coat evenly.
Wrap in plastic wrap and seat each log inside one of the split cardboard tubes. Refrigerate for 3 hours, or up to overnight.
When ready to bake, preheat the oven to 350 degrees. Line a few baking sheets with parchment paper or silicone liners.
Unwrap the logs. Cut each one into 12 equal slices, spacing them on the baking sheets at least 1 inch apart.
Sprinkle them with the remaining granulated sugar and the remaining chopped crystallized ginger. Bake (middle rack) one sheet at a time, for 10 minutes, until they flatten a bit and cracks form on the tops.
Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.
Adapted from "Slice and Bake Cookies: Fast Recipes From Your Refrigerator or Freezer"