Archive for the 'ginger' Category

Cookies Day 8: Triple-Ginger Cookies

All this baking has really taught me a lot about my oven. I mean, I already knew it was shit, but I didn’t realize just how shitty it was until I baked this recipe. I’m not saying that this recipe was a failure. In fact, this was one of my best. I only just really realized how unevenly my oven cooks …. say, burning cookies on the bottom while perfectly baking cookies on the top. It was much sadness to pull out yet another burned batch of cookies, watching them harden into little ginger hockey pucks because an evil demon lives in my oven for the sole purpose of making my life miserable. Well, not completely miserable. Anyway, some of the cookies did not fare as well as the others, and luckily I have a sweet husband who volunteered to eat the rejects for me.

The cookies that did fare well, however, are amazing. If you don’t like ginger, or if you think it’s just ok but you can get tired of it, I wouldn’t make these cookies. I heart ginger so much though, and these have the same burning bite of fresh ginger tempered by the sweetness of crystalized ginger and a light dusting of sugar. These are also pretty similar to the molasses cookies I cooked for the first cookie day but better because (for the most part) they retain a nice chewiness in the center. Although the recipe might require you to go out for fresh or crystalized ginger, it’s pretty easy to make and requires some of the least effort, aside from the regular cookie-making steps. And the smell while they’re baking is wildly intoxicating, leading me to nearly burn my tongue on a hot cookie straight off the baking sheet.

What could make these even better? According to Bon Appetit, they are low in calories, with only 97 calories a cookie! This makes me a little nervous about all the other cookies I’ve been woofing down all week. Sometimes, however, sacrifices must be made.

Triple-Ginger Cookies
(original recipe Bon Appetit December 2009)

Ingredients
2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
1 1/2 teaspoons finely grated fresh peeled ginger
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup (about) sugar

Preparation
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.

Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.

Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.


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