May 1, 2011
The Ultimate Ginger Cookie Recipe
This has been cracking me up for the last two days… There’s a bird nest in one of my hanging flower boxes on my balcony! tehehehe
Talk about a super lazy/ingenious bird! I’ll name you…Ginger.
And look there’s one little egg! How cute is this! Nature happening on my very own itty bitty balcony!
Peanut finds it fascinating! Thank goodness it’s just a cute little ole dove!
Now on to the most fabulous ginger cookies I’ve ever tried. I’ve made these a couple of times in the past but with a few tweaks they have turned out to be just fantastic. Isn’t Ina the greatest?!
I made these twice in one week. The first time I did it almost exactly to Ina’s recipe. The only change was that I didn’t get quite enough crystallized ginger. To follow Ina’s recipe add 1 ¼ cup chopped crystallized ginger and reduce the amount of vegetable oil to ¼ cup to the below recipe.
I found Ina’s version to be super chewy – which isn’t a bad thing – but it was a tad more chewy than I wanted. The crystallized ginger was good but I didn’t feel like it added a lot to the recipe and honestly, it can be a bit expensive.
Baking Tip: Following the time requirements in a recipe is very important. Just think about it. Someone put them there for a reason. For example, this recipe has you beat together brown sugar, molasses, and oil for 5 minutes. This allows enough air to be added to the ingredients. You don’t need to set a timer, but glance at the clock when you start beating. You’ll find your baked goods will be that much better.
I increased the amount of vegetable oil to 1/3 cup and left out the crystallized ginger and voila – absolute perfection! I might be drooling just a little bit right now!
They’re tall, big, just the right amount of chewy and absolutely gorgeous! These are a keeper and will be my go to recipe for ginger cookies for years to come. And wow do they taste good!
Ultimate Ginger Cookies
Recipe adapted from Ina Garten’s Barefoot Contessa at Home.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/3 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- Granulated sugar, for rolling the cookies
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball. Roll in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
Random Question: What’s one of your favorite childhood movies?
One of mine is Zorro! I’m watching it right now. Remember how his son doesn’t know he’s Zorro and he helps him out of jail and his son is absolutely amazed that he knows sword skills. “Where’d you learn to do that?” “Prison changes a man son.” tehehe Classic.