You'll be making Ina's Ginger Cookies allllll winter long! Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2GehUhDThe Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Ultimate Ginger CookiesRECIPE COURTESY OF INA GARTENLevel: EasyTotal: 35 minPrep: 20 minInactive: 2 minCook: 13 minYield: 16 cookiesIngredients2 1/4 cups all-purpose flour1 teaspoon baking soda2 teaspoons ground cinnamon1 1/2 teaspoons ground cloves1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/4 teaspoon kosher salt1 cup dark brown sugar, lightly packed1/4 cup vegetable oil1/3 cup unsulfured molasses1 extra-large egg, at room temperature1 1/4 cups chopped crystallized ginger (6 ounces)Granulated sugar, for rolling the cookiesDirectionsPreheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.In a large bowl, sift 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 speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 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.https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #UltimateGingerCookiesThe Ultimate Ginger Cookies | Barefoot Contessa: Cook Like a Pro | Food Networkhttps://youtu.be/4XfYBAfiI5c