Thursday, September 4, 2014

Crystallized Ginger Cookies


Though I am not much of a baker, I LOVE fall baking. The smell of pumpkins and apples and sweet potatoes; cinnamon, nutmeg and ginger fill our home around this time.  These delicious cookies are my first contribution to this year's fall baking rotation!


Crystallized Ginger Cookies
Adapted from:  http://www.athoughtforfood.net/chewy-ginger-molasses-cookies/


What you need:
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/4 cup dark molasses
  • 1 egg
  • 4 ounces crystallized ginger, finely chopped (optional)

What to do:
  • Preheat oven to 375°F. 
  • Line a cookie sheet with parchment paper or spray with non-stick cooking spray, set aside
  • In medium bowl, whisk together all dry ingredients.  Set aside
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, sugar, molasses and egg until well mixed, about 3-5 minutes
  • Add dry ingredients to the wet mixture and beat just until combined.  
  • Stir in crystallized ginger if using.
  • Using about one heaping tablespoon of dough (more or less depending on the size you want your cookies), gently roll the dough into balls and place on a cookie sheet about 2 inches apart
  • Bake for 8-10 minutes, or until edges are golden brown.
  • Let cool for a few minutes before transferring cookies to a cooling rack.


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