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 Chef #1325958
on April 22, 2013
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These are fantastic, made the recipe exactly as is, but added a drizzle of dark chocolate. These would be fantastic at Christmas as my house smells gorgeous x
By Boissy
on April 06, 2013
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The episode does not exactly match the recipe on the website. Ina did not specify DARK brown sugar, nor did she say use an extra large egg. She says to bake them 12 minutes in the episode. Recipe here says 13 minutes. She uses a medium ice cream scoop for a big cookie. The recipe here calls for 3/4" balls, flattening them before sugaring them. She rolled the balls in sugar and then flattened. This was the driest dough ever. Fell apart as I put them on the sheet pan. She also did not specify mixing times for each addition. I'm sure this made a difference. At 12 minutes, they were definitely NOT chewy, nor was the dough sticky. I will try them again according to the recipe here. Not impressed.
By evediana
HERMANUS - West...
on March 26, 2013
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Ina does it again, the most scrumptious cookies ever. Perfect texture and taste, crunchy outside and chewy inside...everyone who has tasted them wanted the recipe. This will be a favourite in our house for years to come.
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