Friday, September 23, 2011

GINGER Cookies

If you love a cookie that packs a punch, this is the cookie for you! These GINGER Cookies must be said with caps because they not only have ground ginger but also crystallized ginger. Get ready for a chewy zing in every bite!


Total Time: 30ish minutes
Bake Temp: 350 degrees F
Yield: ~20 cookies

Ingredients:
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon (generous heaps are ok)
  • 1 1/2 teaspoons ground cloves (again, generous heaps ok)
  • 1/2 teaspoon ground nutmeg (I would've used more but I ran out)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 cup dark brown sugar, lightly packed
  • 1/4 cup vegetable oil
  • 1/3 cup unsulfured molasses (and a little more if you use light brown instead of dark brown sugar...like I did)
  • 1 extra-large egg, room temperature (if you use a large egg...like I did...add 1 Tablespoon of milk)
  • 1/4 cup crystallized ginger, finely chopped 
  • granulated sugar for rolling cookie dough


Directions: 
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, sift together flour, baking soda, spices, and salt. Stir with wooden spoon to combine.
  3. Use a bowl of an electric mixer fitted withe paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed and add the egg, beat for 1 minute.
  4. Scrape the bowl down with a rubber spatula and beat for another minute.
  5. With the mixing speed on low, slowly add the dry ingredients to the bowl. Then mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
  6. Scoop the dough with two spoons or a small ice cream scoop. With your hands, roll each dough into a 3/4 inch to 1 inch ball. Work quickly because they get sticky with warm hands! Roll the balls in granulated sugar and place on baking sheet 2 inches apart. They WILL spread!
  7. Bake for 13 minutes. The cookies with be crackled on the outside and soft and chewy on the inside. Allow the cookies to rest on the baking sheet for 1 to 2 minutes, then transfer to wire racks to cool completely. 
This recipe is adapted from Ina Garten's "Ultimate Ginger Cookie" Recipe.

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