You see, this cookie as it turns out, would really be great around the holidays. But it's summer! Alas this was a cookie that I had to try...no waiting for sugarplums and dancing fairies.
I had most of the items in my pantry for this cookie, another bonus (won't break the bank!). The mixer got to mixing...
The dough came together fairly easy, though it was stiff. It smelled INCREDIBLE!
I couldn't wait to roll the balls and dunk in sugar to prepare for these cookies for their *exact* time in the oven.
Ready for the oven
The whole house smelled like the holidays! The cookies came out and, as Ina says in her book, "I like these best the day they're baked." I agree. Though they were still very good a few days later, they did toughen up a bit. Ina suggests refrigerating the dough and baking these cookies as you need them. I think that if you have more than a few people in the house though, a full batch would likely be gone in a day (it only makes 16-20 cookies).
I didn't get a glamour shot of the finished product, but they turned out looking just like the ones in Ina's book, so go check it out. These cookies were RAVED about by my non-chocolate fans, devoured by my sweet tooth fans, and honestly...were very quick and easy. I'll be making these again and most certainly adding them to my holiday baking schedule.
Ultimate Ginger Cookies
from Barefoot Contessa At Home
Makes 16-20 Cookies
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 unsulfered molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 oz) (OOPS! I only had 4 oz....worked great anyway!)
Granulated sugar, for rolling the cookies
Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper (I used my silpats).
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 a 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 mixture 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 spooks or a small ice cream scoop. With your hands, roll each cookies 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 themon 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 a minute or two, then transfer to a wire rack to cool completely.
Enjoy with Love,