Ultimate Ginger Cookies
After my baking fiasco, I decided to give it another try and bake the poll's runner-up: Ultimate Ginger Cookie(s). All of the options of the baking poll are from Ina Garten's book 'Barefoot Contessa at Home'. The December month seemed like the perfect time to bake these. My Christmas baking mostly consists of cookies. There are just so many fun Christmas cookie recipes out there.
Ina writes: "... came up with this cookie that's crisp outside, moist inside, and filled with crystalized ginger." The cookies came out perfectly - just like Ina's picture in her cookbook. A lovely crackled surface with a chewy center. I love the sprinkling of sugar on the cookies. Because of the crystalized ginger, they sure tastes like a lot of ginger. So if ginger isn't your favorite taste, then I'd advise not to make them. But if you're ginger-freak like me (pun intended as a redhead), then go right ahead!
Taste: 4.5 out of 5
Consistency: 5 out of 5
Overall appeal: 5- out of 5
Ultimate Ginger Cookie: Ina Garten - Barefoot Contessa at Home
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup dark brown sugar, lightly packed
- ¼ cup vegetable oil
- 1/3 cup unsulfured molasses (molasses is not sold in the Netherlands, so I used honey and extra dark brown sugar)
- 1 egg, at room temperature
- 1¼ cup chopped crystallized ginger (6 ounces)
- Granulated sugar, for rolling the cookies
- Preheat the oven to 350°F. Line two baking sheets 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 two spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the baking sheets.
- Bake for exactly 13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.