My friends Joy and Lauri absolutely rave about these cookies.  I must say they are my favorite ginger cookies as well.  No big story here…everyone just loves them.  Greg, Andy, Sylvie, and all of their friends.  Most of my friends.  I usually double the recipe and freeze some dough for later because we go through them so fast.  (Look at the oatmeal cookie post for more instruction on wrapping and freezing).  The cookies are soft inside but have a nice crisp to the edges.  They are addictive and great warm out of the oven, or with tea at the end of the day, and cold too.  Try an ice cream sandwich made with vanilla ice cream.  Fresh and good.  These make great gifts bagged up and with a ribbon.  This time I added chocolate chips to some of the batter – and guess what, they were very tasty too!  Next time I might dip them in tempered chocolate…yum.  But most, especially purists, probably prefer them as they are.  Enjoy-

ginger cookies (adapted from Stars Desserts by Emily Luchetti):
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4  teaspoon ground clove
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper (if you have)
2 1/2 cups flour
1 cup sugar, divided in to two 1/2 cup portions
1/2 cup packed light brown sugar
8 oz. – 2 sticks unsalted butter, softened
1 large egg
1/3 cup molasses

Preheat the oven to 350 degrees.  Whisk together the ginger, allspice, cinnamon, clove, baking soda, salt, white pepper and flour.  Set aside.

Beat 1/2 cup of the sugar, the brown sugar and butter until light and fluffy for about 3-5 minutes.  Beat in the egg and then the molasses – mix well – scrape and mix again.

On the lowest speed, add the dry ingredients and mix until just incorporated.  Finish folding the dough by hand.

Refrigerate the dough for about 30 minutes.  Form the dough into about 1 inch balls and roll each ball in the remaining 1/2 cup sugar.  Place on baking sheet about 2 inches apart (these will spread a bit).  And then flatten slightly with your fingers.

Bake for about 12-16 minutes – and as usual check often and before.  The cookies should look set on the outside and golden – yet stay soft inside.  Let cool.  Enjoy!

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