¼teaspoontable salt(1/2 teaspoon if kosher salt Diamond Crystal)
¼teaspoonbaking soda
¼teaspoonbaking powder
100ggranulated sugar(to roll)
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.
Instructions
Mix oil, coconut milk, sugar, and vanilla. Beat for 30 seconds with a fouet and let rest for 3 minutes. Repeat the beating-resting process 2 times.
Add flour, ginger, cinnamon, cloves, salt, baking soda, and baking powder. Mix well to incorporate.
Refrigerate for 1 hour. Ideal for 24 hours, overnight.
Divide the dough into 20g balls, about 1 tbsp. Bigger than that, the cookie will turn too soft.
Place on a baking sheet lined with plastic and freeze until firm. Between 15-25 minutes, it will depend on your freezer.
Preheat the oven to 350F/180ºC. Line a baking sheet with parchment paper. Reserve
Roll each ball in the crystal sugar. When the last one finishes, roll a second time.
Place between 4 or 6 cookies per baking sheet leave space between them, they will spread a little. Cookies should be frozen-firms to bake.
Bake at 350F/180ºC (no fan assisted) for 20 minutes or until it has golden edges.
Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a series and allow it to cool completely.
Keep in an airtight container as they can absorb humidity from the environment.
Raw cookies can be stored in the freezer and baked directly in the heated oven. Roll in sugar before baking.
Notes
Coconut milk: it can be made with water, but I find the cookie better when using some kind of vegetable drink/milk. I chose coconut milk because gives a litte more fat content.
Ginger: gradually add ½ teaspoon at a time. I tested from ½ to 1-½ spoons. With only ½ it becomes mild and with 1-½ it was very spicy. But it depends on the power of the ginger.
Cloves: between 1/8 to 1/4 teaspoon, as it is very strong.
