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Soft Ginger Cookies

Today is a day for few words. It is, however, a day for baking. I distracted myself with baking pies, muffins, cookies, and pizza. Now waiting for Kyle and my parents to join me for dessert.

I’m sharing a cookie recipe I developed for my family. A favourite cookie of theirs is soft ginger cookies sprinkled with chunks of crystallized ginger. Those hard, spiced cookie with tons of nutmeg and clove flavour can be saved for christmas. The nutmeg and cloves here are only used in minuscule amounts to highlight the zingy heat of the ginger. Hope you enjoy these as much as we all do.

Soft Ginger Cookies

Note: You absolutely have to use bread flour here in order to achieve the soft texture of these cookies. The extra protein in bread flour is what keeps these cookies soft for a while after baking. The other two things that will keep these cookies soft: using brown sugar as opposed to white and ensuring that you do not overbake the cookies – you want to pull them out as soon as they turn brown. You can omit the crystallized ginger if you like. 

2 1/4 cups bread flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 cup butter, softened/room temperature
1 cup brown sugar
1 egg, room temperature
1/4 cup molasses
1/2 – 2/3 cup crystallized ginger, chopped
additional white sugar (for rolling cookies in)

Whisk together first seven ingredients (flour through salt).

In a mixer, cream the butter and brown sugar until fluffy. With the mixer on, add the egg and molasses and mix until incorporated. With the mixer still on, slowly add the flour mixture. Once the flour and butter mixture are mixed thoroughly, add the crystallized ginger and mix again.

Wrap the dough in plastic wrap and refrigerate for at least one hour.

Preheat oven to 350°F and prepare a baking sheet with parchment paper.

Roll the dough into 1 1/2″ balls. Flatten the balls with your hands until about 1/4″ thick and “roll” in the additional white sugar. Bake for 9 – 12 minutes, until very lightly gold brown. Allow the cookies to cool on the pan for about 2 minutes, then gently remove to a wire rack. Allow the cookies to cool completely.

Makes about 2 dozen cookies.

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