Being a big fan of ginger, I’d delayed trying these wonderful creations (Ina Garten’s, ‘Barefoot Contessa at Home), because Brock and I so love our Ginger Snaps. These are thicker, more dense and are as full of ginger power as I think is possible – enjoy!
2 1/4 c. flour
1/4 t. salt
1 t. baking soda
2 t. cinnamon
1 1/2 t. cloves
1/2 t. EACH nutmeg AND ground ginger
1 c. dark brown sugar
1/3 c. EACH vegetable oil AND molasses
1 egg AND 1 1/4 c. finely chopped, dry crystallized ginger
sugar for rolling the unbaked cookies in
Preheat the oven to 350 and line a couple of baking sheets with parchment. In a medium bowl, whisk together the first 7 ingredients, and in your electric mixer, beat together the brown sugar, oil and molasses on medium speed for a good 5 minutes. Add the egg and beat for another minute and then slowly add in the dry ingredients and once they are mixed in, beat the mixture for another 2-3 minutes. Add in the crystallized ginger and mix well. I found the dough to be a bit crumbly, but it still worked out.
Use a spoon and your hands to make tablespoon-sized balls – you may need to work each ball a bit with your hands – and then roll each dough ball in sugar before placing on your baking sheet. Gently flatten each ball with your hand and bake for 11 to 12 minutes. As soon as they come out of the oven, use a flipper to flatten each cookie some more, then allow them to sit for a few minutes before transferring them to a rack to cool completely.
- Category: Cookies, Christmas