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sanketp | | | |  |  | |  | | Dessert Recipes Delicious sweets and treats. | |
Ina Garten’s Ultimate Ginger Cookie
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Author:
Food Network Fan | | Time: N/A Difficulty: Medium Serving Size: 16 large cookies. | Description:
Recipe from Ina Garten’s Barefoot at Home,
| | Ingredients: | - 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.
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08-16-2008, 04:07 PM
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#2 (permalink)
| | Suzie (Site owner)
Join Date: Jun 2006 Location: West Virginia
Posts: 8,477
Rep Power: 10  | 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.
__________________  Suzie
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