Photo: Ultimate Ginger Cookie Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger (6 ounces)
- Granulated sugar, for rolling the cookies
Directions
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the 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 or a small ice cream scoop. 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 1 to 2 minutes, then transfer to wire racks to cool completely.
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By Hubbell Sartini
Boston
on January 15, 2012
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These cookies are CRACK. My partner said they are best dessert I've ever made.
All thanks to Ina. I don't know what other reviewers are talking about. One thing I've learned about her recipes is to follow everything succinctly, otherwise, be prepared for inconsistencies. For example - extra large egg at room temp doesn't mean large egg right out of fridge - this definitely affects the body and texture of cookies. Only note is crystallized ginger is hard to find and expensive. For this recipe the crystallized ginger cost $21.00 alone. Recipe makes about 2 dozen hand sized cookies. Also - she's right exactly 13 minutes cooking time. I think one more minute and cookies would have been too hard.
By dcisiordia
Milton, WA
on December 22, 2011
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This was my first time making these. The only thing I didn't follow was adding the extra crystallized ginger. Cookies were a bit hard when I baked for 13 minutes. I baked for 10 and the were softer but not soft and chewy without undercooking them. The flavor was okay but nothing to brag about. Maybe I should have added the extra ginger. Don't think I will make these again.
By ecoulter
Merrimack, NH
on December 18, 2011
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This was my first time making this recipe. I am NOT a baker. However, following this recipe exactly the way it was written I ended up with soft and oh so tasty ginger cookies on steroids. They were fantastic. I guess I should state that I love ginger!!! They were soft and chewy and if you love ginger as well, then this recipe is for you!
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