Jun 13 2011
I’m always on the lookout for new cookie recipes. And while my mom’s soft molasses cookies, and my grandma’s molasses roll-out cookies are still my two favorite cookies to pair with an afternoon cup of coffee, I had been eyeing up Ina’s ginger cookies for a few years.
Since I just happened to have some candied ginger leftover from Christmas, a cool spring day seemed ideal for trying this recipe out. I loved the chewy cookie, but I have to admit, the candied ginger was just too much for me. If you’re a true ginger lover, you’ll probably adore those cookies. Me, I’d consider trying them again without the candied ginger, but I’m more likely to just use my mom’s recipe.
Ultimate Ginger Cookie
adapted from Barefoot Contessa at Home
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 cup dark brown sugar, packed
1/4 cup canola oil
1/3 cup unsulphured molasses
1 large egg (room temperature)
3 ounces crystallized ginger, chopped
granulated sugar (for rolling the cookies)
Preheat oven to 350*F. Line two baking sheets with parchment.
Sift flour, baking soda, spices, and salt into medium bowl.
With an electric mixer fitted with paddle attachment, beat brown sugar, oil, and molasses on medium speed for 5 minutes (start on low and work up to medium so sugar doesn’t fly everywhere). Reduce speed to low and add the egg; beat 1 minute. Slowly add dry ingredients, then increase speed to medium for 2 minutes. Add crystallized ginger and mix to combine.
Divide dough into 16 balls. Roll in granulated sugar and place on prepared baking sheets. Bake for 13 minutes, then remove from oven and cool for 5 minutes on baking sheet. Finish cooling cookies on wire racks.