Ginger cookies are my absolute favorite! There is no such thing as too many when it comes to these spicy, delicious morsels. Reminds me of candied ginger from hawkers on bus rides long ago :)
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The original recipe is from the all recipes website. To make two dozen of these golden beauties, you will need:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger (I always add 1-2 teaspoons extra)
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup softened unsalted butter
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons granulated white sugar (optional, for a sugar crusted cookie)
  • 2 teaspoons grated fresh/candied ginger (optional, but highly recommended for added gingeriness)

The recipe itself is a pretty straightforward cookie recipe. Preheat the oven to 350 F or 175 C.

Sift together the dry ingredients i.e flour, ginger, baking soda, cinnamon, cloves, and salt.  Cream the butter and 1 cup sugar until it’s light and fluffy. Beat the egg in and then stir in the water and molasses. Gradually fold the sifted ingredients into the wet mixture. Shape dough into balls, and roll them in the granulated sugar if you are in the mood for some sugar encrusted cookie goodness. Place the dough balls about 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes.  Allow cookies to cool on baking sheet before removing to a wire rack to cool before shoving them in your mouth or storing them in an airtight container.

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What I love about this cookies apart from their inherent gingeriness? They last super long in an airtight container and make excellent gifts, they make the perfect accompaniment to some tea.

The first time I made them, they came out perfect, except they didn’t have the cracks I had come to expect from these types of cookies. After a bit of reading and poking around, I found that the solution is to refridgerate the dough before you bake it. That way, the crust develops before the insides of the cookies cook fully and you get these beautiful fault lines.

The original recipe calls for margarine, but I couldn’t bear to get myself to use the vile stuff, so I used unsalted butter and the cookies tasted all the better for it. Keep an eye on the cookies and if your oven is prone to hot spots like mine, you will need to rotate the baking tray halfway through the cooking time to prevent some from burning.

These cookies aren’t ginger snaps, so end up slightly chewy in the center. If you want a recipe for ginger snaps, you’ll have to wait another day :)

Happy baking!

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