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12 cookies of christmas

Another amazing recipe from another amazing blogger!  Today, Christina, who blogs over at But I’m Hungry, is sharing a recipe for these Chewy Ginger Cookies.  These cookies look absolutely scrumptious!

Make sure you take a minute to check out Christina’s blog HERE.

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I’m usually not much of a ginger cookie fan, but these are insanely good.  They’re crisp on the edges, but stay super chewy in the middle.  There’s three kinds of ginger in them- fresh, ground, and crystallized.  They’re spicy, but in a clean, sweet way; the ginger flavor doesn’t stick in the back of your throat the way it does in some less-fantastic ginger cookies. ;) I brought them into work last year, and everyone started by saying they’re not big fans of ginger cookies- but these were pretty much gone within minutes.  They made a ginger cookie lover out of me!

Chewy Ginger Cookies

submitted to my Boulangerie by Christina

adapted from Bon Apetit

2 1/4 cups all-purpose flour

2 1/2 teaspoons ground ginger

1 1/2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup (packed) dark brown sugar

1/2 cup vegetable shortening (preferably trans-fat free)

1/2 cup (1 stick) unsalted butter, room temperature

1 large egg

1/2 cup blackstrap (robust) molasses

2 teaspoons finely grated peeled ginger

1 teaspoon vanilla extract

1/2 cup finely chopped crystallized ginger

1 cup raw or turbinado

Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper or use silicone baking mats.

Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes.

Reduce mixer speed to low and add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in the crystallized ginger.

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The dough will be soft and sticky.  It’s supposed to be that way, do not fear.

Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well.

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Roll into ball. Transfer to prepared baking sheet.

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Repeat with half of remaining dough and sugar, spacing balls 1 1/2″ apart. Bake cookies until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets.

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