Here be the latest installment in my ongoing Quest For the Perfect Ginger Cookie. I posted a picture of the experiment on All The Social Media, and the next thing I knew, people were asking for a recipe. I don’t really use recipes so much as demolish them, but I have recorded the process here and include a link to the original at the end. Read on!
It requires chilling, so you don’t need to start the oven until you’re ready to bake. It also calls for diced-up crystallized ginger. I diced up a whole package a while ago while watching TV because I hate doing the work right before I bake.
1. Whisk/sift together & set aside in a bowl:
- 2-1/3 cups all-purpose flour
- 2+ teaspoons ground ginger. I always go heavy on the ginger.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda (NOT baking powder, do NOT substitute)
- 1/2 teaspoon salt
- a little nutmeg. How much? A pinch. 10 passes on my big spice grater. Yes, I have a whole nutmeg. Don’t judge.
2. In your mixing bowl, cream together:
- 1/2 cup granulated sugar,
- 1/2 cup packed brown sugar. (Light? Dark? Your choice. I went with light because I had it. Dark will add a stronger molasses-y flavor to the cookies)
- 1 cup butter and/or vegetable shortening. I used 1/2 cup butter (1 stick) & 1/2 cup Crisco. More butter=crispier cookies, more shortening=softer.
3. When the sugar & fat are creamed together all light & fluffy, add & mix together well:
- 1 large egg
3.5 then blend in:
- 1/3 cup molasses
- as much very finely diced crystallized ginger as your heart desires. I used about 1/3 cup. A handful.
4. Finally, add in the dry ingredients and mix until just combined. Dough will be stickier than sticky. (If you over-mix, the cookies will come out tough)
5. Chill at least 1 hour. I chilled it overnight because that’s how I roll.
When you’re ready to bake, preheat the oven to 375 degrees (F). Line your baking sheets with parchment paper or silicon…or be prepared to end up with a horrible, baked-on mess. Non-stick baking sheets might work, but don’t say I didn’t warn you.
6. Put some white granulated sugar in a bowl. How much? Depends on how many cookies you’re baking. 1/2 cup for the whole batch should do. I suppose you could use coarse decorating sugar or raw sugar if you wanted. I never have any.
For random fun, here’s a link to sugar descriptions & uses: All Different Kinds Of Sugar.
7. Scoop out dough in 1/2″ blobs (about the diameter of a nickel) roll into balls and coat with sugar before setting on the baking sheet.
8. Bake 8-10 minutes, until the cookies flatten out completely. Cool on the sheet until they’re firm enough to transfer to a baking rack. Try not to eat them all while they’re still hot enough to burn your tongue.
I liked these enough that I immediately made notes and am putting it into my regular rotation of “cookie doughs to prep & keep in the freezer at all times.”
Maybe you’ll like them too.
Note: this recipe is heavily modified and reformatted from one I found on a wonderful website which is home to many delicious ideas. You can also find gorgeous, excellent how-it-should-look photographs for this recipe there:
The original recipe called for some spices I don’t put in my baking (allspice & black pepper) didn’t have any crystallized ginger (the horror!) and it described making 36 BIG cookies while I prefer making 50-60 small nibbly cookies from the same amount of dough.