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Ginger Snap Cookies. Preheat the oven to 375 F, and lightly grease a large baking sheet with nonstick cooking spray. In a large mixing bowl, combine the brown sugar, oil, molasses and egg. Whisk until blended. In another mixing bowl, combine together the flour, baking soda, cinnamon, clove, ginger and salt. Whisk until blended.
Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine.