Perfect Fall Cookie! Pumpkin Spice Ginger Cookies

Recipe for Ginger Snaps Ingredients 2 1/2 cups all-purpose flour 1 1/2 teaspoons ground ginger 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt

Ingredients contd... 1/2 cup coarse sugar crystals 2/3 cup canola oil 1 cup firmly packed light brown sugar 1/3 cup dark molasses 1 whole egg, lightly beaten, plus 1 egg

Steps for Baking 1. Preheat oven to 325 F. Line two baking sheets with parchment paper. 2. Over a sheet of waxed paper, sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.

3. In a large bowl, using a wooden spoon, stir together the oil, brown sugar and molasses until well blended. Add the whole egg and stir until blended. Stir in the flour mixture. 4. In a small bowl, lightly beat the egg white. Spread the sugar crystals in a shallow bowl.

5. With dampened hands, shape the dough into 1-inch balls. Brush each ball lightly with egg white and roll in the sugar to coat lightly. Place the cookies about 1 inch apart on the prepared baking sheets.

Bake until the tops of the cookies are set and crackled, 15 to 18 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks to cool completely. The cookies will firm as they cool. Makes about 4 dozen cookies.