Ginger Cookies

Well, I'm off to warmer climates to celebrate yet another birthday, and to do Thanksgiving in the sun.  I won't be posting while I'm gone, so I wanted to leave something scrumptious up for the next week and a half.  These are the best ginger cookies EVER (revised version of Ina Garten's).  Love the chewy, spicy crystalized ginger in these.  Make sure you chop it up very fine, which will take some patience.  But, good things come to those who wait, right?  Happy Thanksgiving!

2 1/4 cups whole wheat pastry flour

1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup dark brown sugar, lightly packed
1/4 cup canola oil
1/3 cup organic unsulfured molasses
2 Tablespoons water
1 1/2 teaspoons Ener-G egg replacer
1 1/4 cups finely chopped organic crystallized ginger (6 ounces)
Organic cane sugar (for rolling the cookies)

Preheat the oven to 350F.  In a large bowl, mix 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, add the egg replacer, and beat for 1 minute. Scrape the bowl and beat for 1 more minute.  Slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and just mix until combined.  Scoop the dough with 2 spoons and roll each cookie into a 1 1/2 inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on cookie sheets (preferably lined with Silpats). Bake for 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.