Now when I think of delicious cookies, I think of my friend Ashley. We used to share an apartment and one day she came home only to fill the house with a mouth-watering ginger warmth all radiating from her latest batch of ginger cookies. I can not tell you how amazingly good these cookies smelled. I have made many a ginger cookie trying to recreate Ashley's but to no avail... until last night. Finally, I have made a ginger cookie that is spicy and sweet, chewy and crunchy and absolutely, utterly, completely addicting.
Thank you Earthbound Farms cookbook.
Ginger Cookies
Adapted from Earthbound Farm's Food To Live By
12 tablespoons (1½ sticks) unsalted butter, room temperature
1½ cups sugar
1 large egg
¼ cup molasses
¼ cup candied ginger, diced
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
Preheat oven to 350°. Line cookie sheets with parchment paper or wax paper and set aside.
Place the butter and 1 cup of the sugar in a medium bowl. Beat with electric mixer until smooth. Add the egg, molasses and candied ginger and beat until combined.
Whisk together the flour, ginger, cinnamon, baking soda, and salt in a small bowl.
With the electric mixer on low speed, slowly add the flour mixture to the butter mixture, and beat until the dough is smooth.
Roll pieces of dough between your palms to form 1-inch balls. Lightly dip the balls in the remaining ½ cup of sugar and gently roll to coat. Arrange the dough balls on the prepared baking sheets, 2 inches apart.
Bake the cookies until very fragrant but still soft, about 8-12 minutes, for a chewy texture.
Allow cookies sheets to cool for 5 minutes. Then, using a spatula, transfer cookies directly onto another surface (such as a counter top) to finish cooling.
Cookies can be stored in an airtight container for up to 1 month.
Adapted from Earthbound Farm's Food To Live By
12 tablespoons (1½ sticks) unsalted butter, room temperature
1½ cups sugar
1 large egg
¼ cup molasses
¼ cup candied ginger, diced
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
Preheat oven to 350°. Line cookie sheets with parchment paper or wax paper and set aside.
Place the butter and 1 cup of the sugar in a medium bowl. Beat with electric mixer until smooth. Add the egg, molasses and candied ginger and beat until combined.
Whisk together the flour, ginger, cinnamon, baking soda, and salt in a small bowl.
With the electric mixer on low speed, slowly add the flour mixture to the butter mixture, and beat until the dough is smooth.
Roll pieces of dough between your palms to form 1-inch balls. Lightly dip the balls in the remaining ½ cup of sugar and gently roll to coat. Arrange the dough balls on the prepared baking sheets, 2 inches apart.
Bake the cookies until very fragrant but still soft, about 8-12 minutes, for a chewy texture.
Allow cookies sheets to cool for 5 minutes. Then, using a spatula, transfer cookies directly onto another surface (such as a counter top) to finish cooling.
Cookies can be stored in an airtight container for up to 1 month.
