granulated sugar for rolling the cookies (about ½ cup)
Preheat the oven to 350° F. Line baking sheets with parchment paper.
In a large bowl, whisk together flour, baking soda, salt, and spices. Set aside.
In the bowl of an electric mixer, beat brown sugar, oil, and molasses until smooth and lightened, 5 minutes on medium.
Turn the mixer to low and add the egg, and then beat on medium for 2 minutes. Scrape down the sides of the bowl.
With the mixer on low, slowly add flour mixture and then beat on medium for 2 more minutes. Add the crystallized ginger and mix until combined.
For smaller cookies (my preference), use a small spoon or scoop and scoop the dough. For larger cookies, use two spoons or a large scoop. Roll the dough into balls and then roll the balls in granulated sugar. Place on parchment-lined baking sheet 2 inches apart and flatten slightly with fingers.
Bake smaller cookies for exactly 10 minutes and larger cookies for exactly 13 minutes.
Remove from the oven and cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Store in a sealed container at room temperate for about a week, or freeze well wrapped for three months.