Description: Recipe from Ina Garten’s Barefoot at Home,
Other:
Ingredients:
Time:
N/A
Difficulty:
Medium
Serving Size:
16 large cookies.
2 1/4 cups all purpose flour
1 tsp baking soda
2 tsps ground cinnamon
1 1/2 tsps ground cloves
1/2 tsp ground ginger
1/4 tsp kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
granulated sugar, for rolling the cookies
Preparation:
Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
Instructions:
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 beat the brown sugar, oil, and molasses at 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 minute more. With the mixer still on low, slowly add the dry ingredients, and mix on medium speed for 2 minutes. Add the 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 lightly with your fingers. Press both sides of each cookie in sugar and place them on 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 racks to cool completely.
Have any of you ever made these? I am wondering how small the candied ginger should be. I saved this recipe because I wanted to try it, and I think I will soon.
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