GINGER GINGER 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.

Need more inspiration? Check out our Holiday Cookie Generator, featuring more than 300 recipes to suit any taste.

Make Ahead: 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.

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SERVINGS:   12 cookies   24 cookies   48 cookies   72 cookies   

Tested size: 24 cookies

INGREDIENTS

• 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
• 1/4 cup molasses
• 1 cup packed dark brown sugar
• 1 large egg
• 4 tablespoons granulated sugar
• 1/2 cup crystallized ginger, coarsely chopped

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DIRECTIONS

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.