Snow showers and Spicy Molasses Cookies

This Sunday morning brought wet, chilly weather (snow, in fact!) which I felt required something warm and spicy... Fall comfort food!  What better than Williams-Sonoma style gingersnap cookies with a kick - crystalized ginger bits dispersed throughout for that spicy "snap" in every bite!  After a morning spent out in the yard splitting wood, these spicy treats were just what I needed to warm me up!   

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

3/4 cup vegetable oil 

1/2 cup molasses

1 cup firmly packed brown sugar

1 egg

1/2 cup crystallized ginger bits

Preheat oven to 350 degrees F. Line baking sheet with parchment or a silpat baking mat.

In a bowl, sift together flour, baking soda, salt, cinnamon, ground ginger, and cloves; set aside.

In a large bowl, combine vegetable oil, molasses, brown sugar, egg and crystallized ginger.  Stir with a wooden spoon until well blended.  Add the dry ingredients and stir until incorporated. 

Drop the dough by tablespoons onto the baking sheet, spacing about 2 in. apart.  For soft "chewy" cookies, bake 9 minutes; for crispier cookies, bake 10-11 minutes.  Cookies are done when the tops are crinkled and they feel firm when lightly touched.  Let cookies cool on baking sheet for 3 minutes, then transfer to wire racks to cool completely.  Store in an airtight container up to 3 days.