This is for my dear sister-in-law, Erica. Here's the ginger cookie recipe; it's Barefoot Contessa. If I wind up dead in a couple of days, you can bet that I got wacked with a cannoli by none other than Ina Garten for posting her recipe on my blog. But you will be glad I did after you taste these babies. You have to REALLY like ginger though, to fully appreciate their magnificence.
The Ultimate Ginger Cookie
2 & 1/4 c. flour
1 tsp baking soda
2 tsp ground cinnamon
1 & 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp kosher salt
1 c. dark brown sugar, lightly packed (gotta use dark brown - don't wimp out and use light brown)
1/4 c. vegetable oil (I use canola oil)
1/3 c. unsulfured molasses
1 extra large egg at room temperature
1 & 1/4 c. chopped crystallized ginger (6 oz.)
granulated sugar for rolling cookies
Preheat oven to 350. Line 2 sheets pans with parchment paper.
In a large bowl, sift together the first 7 ingredients. In a bowl of an electric mixer fitted with a 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 more minute. With the mixer still on low, slowly add the dry
ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons. With your hands, roll each cookie into a 1 & 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely.
(Note: in my opinion, they are best eaten on the first day. They start to get hard after a couple of hours. Go likes them hard and crispy rather than soft and melty, but he's a freak like that.)
8 comments:
Paradise Bakery makes the best ginger cookies, but they are only seasonal so I can only get them Nov to about march. I'm sad for the rest of the year. I will totally try these! Yum!
Ah, Annie you are the best. Thank you for posting the recipe! My thighs thank you. My jiggly bottom thanks you. My relief society arm fat sends a special thank you. They can't wait to try these cookies! What's a few more pounds after you've hit the first nineteen, right??
Oh, by the way, I read a good book. Snow Flower and the Secret Fan by Lisa See (I think?). Very interesting. Read it and let's discuss!
these sound good!
Ginger cookies are one of my all time favorites. I can't wait to try this recipe. Have you ever tried Trader Joes Gingeroos?
I will have to try these out and your other recipes. They sound delicious! Thanks for sharing!
Yum, I love ginger cookies. I'd love them even more if someone else made this recipe for me.
Yum. Thanks for sharing Annie. I wonder if Go likes his cookies hard and crispy because of those "freezer cookies" you can always find at the Reynolds' house? Also, I exercised (usually behind so that I could keep up) with Erica for about two years and I NEVER saw a jiggly bum. I'll believe it when I see it :)
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