4-1/2 cups (538 g) all-purpose flour
3 tsp baking soda
2 T ground ginger
1 tsp ground cardamom
1 tsp ground cloves
1 tsp Diamond Crystal kosher salt
1-7/8 cups (400 g) dark brown sugar
1-1/4 cup or 2-1/2 sticks (284 g) unsalted butter, room temperature
6 oz (170 g) molasses (by weight)
2 large eggs, room temperature
4 tsp finely grated fresh ginger
1-1/8 cup (226 g) finely chopped candied ginger

Preheat the oven to 350°F.

In a medium mixing bowl, whisk together the flour, baking soda, ginger, cardamom, ground cloves and salt. Set aside.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes.

Add the molasses, egg and fresh ginger and beat on medium for one minute. Add the candied ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.

With a 2-tsp sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2 inches apart. (12 per sheet).

Bake on the middle rack for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. (If making snaps for a ginger snap pie crust, go with the 15-minute baking time).

Rotate the pan halfway through the bake. Remove from the oven and allow the cookies to stay on the sheet pan for a minute before transferring to a wire rack to cool completely. Repeat with the rest of the dough.

You can also shape the dough into a tube, wrap tightly with plastic wrap, and freeze. Then it’s easy to slice and bake when you’re ready. Bake directly from the freezer as above.

Adapted from a recipe by my food guru, Alton Brown