C – I gave Jim the option of choosing this next cookie.
I only gave him two options: Ginger cookies or ginger snaps. He asked what the difference was. Ginger cookies are soft and chew, while ginger snaps are crispy and have a snap to them. He chose ginger cookies.
Jim likes his cookies soft on the inside, with a crunchy edge.
We loved these cookies. They were just for Jim, really. Too bad we didn’t get to enjoy them very much. We gave them all away in the gift baskets. We were only able to eat one each. But, that one cookie was so good.
These ginger cookies were perfectly spicy with lots of ginger in them. We were both surprised at how much crystallized ginger there was in the cookie dough.
I loved that we finally got a stand mixer. Over five minutes of mixing with a hand mixer would have really gotten on my nerves. I am really glad that stand mixer was there. It really made these cookies nice and airy.
They were soft and delicious with a nice kick of spice to them. I loved that they weren’t too sweet either.
| Holiday Cookie Week: Ginger Cookies |
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp kosher salt
- 1 cup dark brown sugar, lightly packed
- ¼ cup vegetable oil
- ⅓ cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1¼ cups chopped crystallized ginger (6 ounces)
- Granulated sugar for rolling the cookies
- Preheat the oven to 350 degrees.
- Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt. 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 minute more.
- With the mixer still 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.
- Scoop the dough with 2 spoons or a small ice cream scoop.
- With your hands, roll each cookie into a 1¾ inch ball. Flatten each ball lightly with your fingers.
- Press both sides of each cookie into granulated sugar and place on a sheet pan, spaced about 2 inches apart.
- 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.
- Store at room temperature in a covered container.
- Enjoy!
Just the perfect ginger cookie.
Well, Jim, you got the soft one this year. Next year, I’m going for the ginger snaps.
RAdapted from: http://www.foodnetwork.com/recipes/ina-garten/ultimate-ginger-cookie-recipe/index.html