Once in awhile I love to make cookies, especially ones that smell good and taste good, too!
Do you have a favorite cookie recipe? I guess most folks will say, "Chocolate Chip Cookies!" And they would be right but I'm allergic to chocolate, so a popular one that I chose is "Ultimate Ginger Cookie." Here's the recipe if you care to give it a try...
Ultimate Ginger Cookie (Makes 16 Cookies)
2 1/4 C. 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 C. Dark Brown Sugar, lightly packed
1/4 C. Vegetable Oil
1/3 Un-sulfured Molasses
1 Extra-large Egg, at room temperature
1 1/4 C. Chopped Crystallized Ginger (6 ounces)
Granulated sugar, for rolling the cookies
Preheat the oven to 350 degrees. 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 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. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 mins. 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 mins. 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 wire racks to cool completely.
barefoot contessa at home It's a great book! Here are a few more recipes I'm going to try next. One is for those of us that are Gluten Free.
Classic Real Ginger Cookies
1 c. Almond Flour
1/2 c. Oat Flour
2 Tbl. Coconut Oil (solid form)
1/4 c. Maple Syrup
1 1/2 Tbl. Molasses
1/4 tsp. Vanilla
3/4 tsp. Fresh ginger grated or 1/2 tsp. ground ginger
1/2 tsp. Cinnanmon
1/2 tsp. Cloves
1/8 tsp. Salt
1/4 tsp. Baking Soda
Mix all. Refrigerate batter 30 mins. Use ice cream scooper and scoop into balls, then flatten. Place 2 inches apart. Bake at 350 for 8-12 minutes.
Here's another cookie recipe I received from my mother-in-law a long time ago...
Mrs. Fields Gingersnaps
2 1/2 c. Flour
1/2 tsp. Baking Soda
1/4 tsp. Salt
2 tsp. Ground Ginger
1 tsp. Diced Crystallized Ginger
1/2 tsp. Allspice
1/2 tsp. Black Pepper
1 1/4 c. Dark Brown Sugar, firmly packed
3/4 c. Salted Butter, soft
1 large egg
1/4 c. Un-sulphured Molasses
Bake at 300 for 24-25 minutes. Yields 2 1/2 mins.
Enjoy for special times and all the time!
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