Molasses Double Ginger Cookies

This recipe is from my mom's cousin who lives in Upper Marlboro, MD. We call her Tita Emy and she is one of the best cooks and bakers I know. She is very nurturing and she and her wonderful family (her husband, Tito Art, and son, AJ) welcomed our family from the very first time we visited. This is her recipe for ginger cookies and they are really delicious. I still need to try a gluten-free version, though. Maybe tonight.

2 cups gluten-free flour
2 tsp. baking soda
2 tsp. baking powder
1 tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1 stick room temperature unsalted butter
1 large egg
1/2 cup molasses
1/2 cup packed brown sugar
2 tbsp. vegetable oil
1/2 cup chopped candied ginger (crystallized)
1/4 cup granulated sugar

Beat butter and brown sugar until light in color. Beat in oil, molasses and egg. Scrape sides of bowl and add flour mixture until well blended. Add candied ginger. Chill until firm (about one hour).

Set oven temperature to 375 degrees. Roll batter into one-inch balls. Roll balls in granulated sugar, place the balls two inches apart onto lightly greased cookie sheet and flatten. Bake until center surface of cookies is barely dry (about nine to 10 minutes. Do not over bake -- it will lose it's chewy texture). Remove from the oven and cool on cookie sheets for five minutes before transferring onto wire racks.