Well HELLO Ginger..............

Ultimate Ginger Cookie......shared from "Barefoot Contessa at Home" by Ina Garten

2-1/4 cups all-purpose Flour
1 tsp Baking Soda
2 tsp ground Cinnamon
1-1/2 tsp ground Cloves
1/2 tsp ground Nutmeg
1/2 tsp ground Ginger
1/4 tsp Kosher Salt
1 cup dark Brown Sugar, lightly packed
1/4 cup Vegetable Oil
1/3 cup Molasses
1 extra large Egg, at room temp
1-1/4 cup chopped Crystallized Ginger (6 ounces)
Granulated Sugar, for rolling the Cookies

~ Preheat Oven to 350 Degrees. Line 2 Baking Sheets with Parchment Paper.
~ In a large Bowl, sift together the Flour, Baking Soda, Cinnamon, Cloves, Nutmeg, Ginger and Salt and then combine mixture with your hands.
~ In another Bowl, beat the Brown Sugar, Oil and Molasses on medium speed for 5 minutes.
~ Turn the mixer to low speed, add the Egg, and beat for 1 minute.
~ Scrape the Bowl with a rubber Spatula and beat 1 more minute.
~ With the mixer on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.
~ Add the Crystallized Ginger and mix until combined.
~ Scoop the dough with 2 Spoons or a small Scoop to make sure all Cookies are the same size and cook even.
~ With your hands, roll each Cookie into a 1-3/4" ball and them flatten them lightly with your fingers. Press both sides of each Cookie in Granulated Sugar and place them on the Sheet Pans.
~ Bake for exactly 13 minutes. The Cookies will be crackled on the top and soft inside. Let the Cookies cool on the Baking Sheets for a minute or two then move to a Wire Cooling Rack to cool completely.