Dana Treat – Treat Yourself

Just One More…

Posted December 21, 2008

Ultimate Ginger Cookie
Adapted from
Barefoot Contessa Cooks at Home
Makes about 16 cookies

Just like for the party I catered, I rolled 1/3 of these in red sanding sugar, 1/3 in green sanding sugar, and 1/3 in vanilla sugar. You can, of course, just use regular sugar. I did follow Garten’s advice of lining the sheets with parchment paper because there is no butter in the recipe.

2 1/4 cup flour
1 tsp. baking soda

2 tsp. ground cinnamon

1 1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

tsp. kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil

1/3 cup unsulfured molasses

1 egg, at room temperature

1 1/4 cups chopped crystallized ginger (6 ounces)

Granulated sugar, for rolling the cookies

Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt ad then combine the mixture with a spoon. 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. (DN: Measure the oil first, then the molasses. That way, the molasses will just run right out of the measuring cup, because it has been greased by the oil.) 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 minute more. 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 2 spoons or a small ice cream scoop. With our hands, roll each cookie into a 2 inch ball and roll the ball in the sugar of your choice. Place them on a cookie sheet and bake them for exactly 13 minutes. The cookies will be cracked 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.

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