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In a large bowl, sift together the flour, baking soda, cinnamon,
cloves, nutmeg, ginger, and salt and then combine the mixture
with your hands. In the bowl of an electric mixer fitted with the
paddle attachment, beat the brown sugar, oil, and molasses on
medium speed for 5 minutes. Turn the mixer to low speed, add
the egg, and beat for 1 minute. Scrape the bowl with a rubber
spatula and beat for 1 more minute. With the mixer still on low,
slowly add the dry ingredients to the bowl and mix on medium
speed for 2 minutes. Add the crystallized ginger and mix until
combined
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Scoop the dough with 2 spoons or a small ice cream scoop. With
your hands, roll each cookie into a 1 3/4-inch ball and then
flatten them lightly with your fingers. Press both sides of each
cookie in granulated sugar and place them on the sheet pans.
Bake for exactly 13 minutes. The cookies will be crackled on the
top and soft inside. Let the cookies cool on the sheets for 1 to 2
minutes, then transfer to wire racks to cool completely.
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