Chewy Molasses Cookies spiked with Ginger, Cinnamon and Figs

Ingredients

• 1.5 teaspoons baking soda 
• 1 large egg white for egg-free / vegan option (see post above )
• 1 cup figs blue stemmed finely chopped (such as Ribbon Orchard Choice or Sun-Maid)
• 1.5 cups flour all-purpose
• 0.3 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 1.5 teaspoons ground ginger 
• 0.7 cup brown sugar light packed
• 3 tablespoons blackstrap molasses light (blackstrap is optional f nutrition and a deeper flavor)
• 0.1 teaspoon salt 
• 0.5 cup vegetable oil 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• hand mixer

Directions

1. Preheat your oven to 350°F and optionally line a baking sheet with parchment paper or a silicone baking mat.Beat the brown sugar and oil in large bowl with electric mixer on medium speed until blended. Beat in the egg white and molasses.In a separate bowl combine the flour, baking soda, ginger, cinnamon and salt. On low speed, slowly beat in flour mixture until combined. With spoon, stir in figs.
2. Place the granulated sugar in a small bowl.Shape 1-tablespoon portions of dough into balls, and roll each in the granulated sugar.
3. Place the coated dough balls 2-1/2 inches apart on an ungreased cookie sheet.
4. Bake the cookies 7 to 9 minutes, or until crackled on top and set around edges.
5. Let cool for a couple of minutes on the baking sheet before removing to a wire rack to cool completely.