Cookingclub.com Oct/Nov 2009 “crystallized ginger and cayenne pepper add a spicy cake to these soft and chewy ginger cookies period to prevent molasses from sticking to a measuring cup measure the oil first, then in the same cup, measure the molasses. It will slide easily out of the cup.”
Heat oven to 375°F. Line baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, salt, cinnamon and cloves in a medium bowl. Set aside.
Beat brown sugar, oil, molasses, egg and cayenne pepper in large bowl at medium speed for 1 minute or until smooth. At low speed, beat in flour mixture just until smooth dough forms. Stir in crystallized ginger.
Place sugar in a small bowl. Roll 1 rounded teaspoon of dough per cookie into 1 ¼ -inch ball; roll each ball in sugar. Place 3 inches apart on baking sheets.
Bake 8 minutes or until cookies are flat with cracks on top and centers feel firm when lightly touched. Cool on pan on wire rack for 5 minutes. Transfer cookies directly onto rack; cool completely.