Last night I needed to make cookies, and desperately wanted ginger cookies. Chewy, delicious, ginger cookies. So I found two recipes from brilliant food bloggers, and wound up with my own blend of a recipe. They were a huge hit with my Tuesday night-class Cookie Club and other friends, and most importantly, myself. Since I measured precisely (for a change), I thought I would share my recipe:
1/2 c. unsalted butter
2/3 c. packed brown sugar
1 1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. cloves/allspice
1/4 c. molasses*
1 egg
zest from 1/2 an orange
roughly 1 Tbsp grated fresh ginger
2 c. flour
1/2 tsp. sea salt
1 1/2 tsp. baking soda
1/3 c. raw/white sugar, in a small bowl
1. Cream butter, brown sugar and spices.
2. Combine remainder of wet ingredients, add to butter mixture. Blend well.
3. Combine dry ingredients in separate bowl. Add to wet mixture, just to incorporate.
4. Forming small balls with the dough (I used a tablespoon-ish amount and rolled them in my palm), roll them in sugar and drop onto a baking sheet.
5. Bake at 350 for approximately 8-10 minutes.
6. Remove, cool. Eat. Or remove, eat.
*the only change I think I would make is to add more molasses. I love molasses-y cookies.
1/2 c. unsalted butter
2/3 c. packed brown sugar
1 1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. cloves/allspice
1/4 c. molasses*
1 egg
zest from 1/2 an orange
roughly 1 Tbsp grated fresh ginger
2 c. flour
1/2 tsp. sea salt
1 1/2 tsp. baking soda
1/3 c. raw/white sugar, in a small bowl
1. Cream butter, brown sugar and spices.
2. Combine remainder of wet ingredients, add to butter mixture. Blend well.
3. Combine dry ingredients in separate bowl. Add to wet mixture, just to incorporate.
4. Forming small balls with the dough (I used a tablespoon-ish amount and rolled them in my palm), roll them in sugar and drop onto a baking sheet.
5. Bake at 350 for approximately 8-10 minutes.
6. Remove, cool. Eat. Or remove, eat.
*the only change I think I would make is to add more molasses. I love molasses-y cookies.
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