Ginger Cookies 31Jan11
The holiday season was a little off for 2010. I think it all started with not having a proper Thanksgiving. And then we didn’t have a Christmas tree since we were going to visit family. So I guess I had to compensate by making the house smell like ginger cookies all day long… for about 2 weeks straight. I made about 4 batches of these ginger molasses cookies around the holidays this year. Some were a little crispier than others but for the most part, the chewy ooey gooey ones were at hit. After a few tweaks, I finally got the right recipe and I was on a roll! Hope you enjoy them as much as I do
1 1/2 cup of all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon of salt
pinch of nutmeg
pinch of ground white pepper
1 stick of unsalted butter at room temperature
3/4 cup packed light brown sugar
1/4 cup of molasses
1 large egg
granulated sugar for rolling
Note: You’ll need to refrigerate the batter for at least a couple hours before baking, but once you do that, preheat oven to 375°F or 190°C.
Step 1: Mix the dry stuff!
In a medium bowl, mix together the flour, baking soda, baking powder, ginger, cinnamon, cloves, salt, nutmeg and white pepper. Sift together to make sure it’s well mixed. Feel free to add another pinch of nutmeg if you’d like. It’ll smell overly gingery but it won’t taste like that…promise.
Step 2: Beat it!
Use the paddle on an electric mixer, or a whisk with some muscle, to beat the butter until light and fluffy. Add in the brown sugar and mix until combined AND fluffy. Now add in the egg and molasses everything is well mixed in and the dough is smooth. Now add in dry stuff, beat until combined.
Step 3: Chill out!
Split the dough into two, wrap it in plastic wrap, then squish it down to make a flat disk. That will help it chill evenly. Throw them in the fridge for at least 2 hours, overnight would be fine too.
Step 4: Rollin’!
Once your dough has chilled, line your baking trays with parchment paper and preheat your oven. You will need a shallow bowl with about 1/2 cup of granulated sugar for rolling. Take one of the disks out and start rolling your dough into 1 1/2 in balls. BE QUICK! So that it doesn’t melt all over your hands. Once you’ve rolled the dough in to the small balls, roll them around in the sugar bowl and then place on your parchment lined baking tray. Make sure to leave at least 2 inches between each ball. Once you have a tray filled, place it back in the fridge for about 30 minutes.
Step 5: Bake!
Take the tray out of the fridge and straight into the oven it goes for about 10-13 minutes. Keep an eye on them because they will burn easily. You know when they are finished when they are starting to firm up around the edges but the middle is still a little soft. If you see browning on the edges, they’re gonna be burnt… you want them golden and not toasty. It’ll look soft in the middle but that’s the right time to take them out. Let them cool on a rack for 10 minutes before storing.
These cookies would be so good made into ice cream sandwiches. Actually, ANY cookie would be good as an ice cream sandwich! Hope you like them!
*Update* I’ve submitted these cookies for Sweets for Saturdays! Check out all the submissions here.