Ginger Cookies
It's time to start thinking about Christmas Cookies! These are one of my favorites - Ginger and ginger, and more ginger!
And, it's the first one of many on my blog this year for Christmas. For the recipe, take a look at my blog, or continue behind the cut!
I first made this for Christmas last year. It was a big hit. My nephew, Ryan, astonished me by telling me this was his favorite cookie. I thought for sure it would be one of the chocolate ones.
I love these. They are moist, and chewy, and are very gingery. When I made some of these this year, I was worried, since I overcooked a sheet of them. Hey, it happens. I didn't sweat it, they were still good, just a little crunchy. Don't worry if you do, they were chewy the next day.
"Ultimate" Ginger Cookies
Adapted from: Ina Garten
2 1/4 c. all purpose flour (I used unbleached)
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
3 teaspoons ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt (I use kosher)
1 cup light brown sugar, lightly packed
1/4 cup vegetable oil
1/3 c. unsulfered molasses
1 egg, room temperature
1 1/4 cup chopped candied and/or crystalized ginger, finely chopped
Sugar for rolling the cookies in
Preheat the oven to 350. Line two cookie sheets with parchment paper, or a silicone mat.
In a large bowl, beat the brown sugar, molasses, and oil for about 5 minutes, until a lighter color. Add egg and mix until well incorporated. Add cinnamon, ground ginger, nutmeg, cloves, and salt and mix. Mix in flour until well incorporated. Stir in the chopped ginger.
Measure out cookies in 2 teaspoon sizes. Roll into a ball, then roll each of the balls in granulated sugar. When you place them on the cookie sheet, flatten slightly. Bake for 13 minutes, and remove from oven. Let cool on cookie sheets for a few minutes, then transfer to a wire cooling rack.
Store in an air tight container when cooled.