Recipe by dmcpherr
This recipe is from Bon Appetit, March 2000, adapted with suggestions found on Epicurious.com. They are fabulous! Very chewy, with great flavor. Great paired with Vermont Cheddar and spiced cider (or simply by themselves). Very easy to make and a welcome change from chocolate cookies.
Top Review by redjenmt
These are terrific! I didn't coat them in the sugar before baking, but they were still very sweet and spicy. Like any good ginger cookie, it's crunchy and chewy. These will be made throughout the holidays this year for sure.
- 473.18 ml all-purpose flour
- 12.32 ml ground ginger
- 9.85 ml baking soda
- 4.92 ml ground cinnamon
- 4.92 ml ground cloves
- 3.69 ml salt
- 177.44 ml crystallized ginger, chopped before measuring
- 236.59 ml brown sugar, packed
- 118.29 ml unsalted butter, room temperature
- 1 large egg
- 59.14 ml molasses
- 59.14 ml sugar, to coat
Directions See How It's Made
- Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
- Preheat oven to 350°F Lightly butter 2 baking sheets, or line with parchment paper. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
- Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
- Makes about 30.
- * The original recipe called for light molasses and dark brown sugar. I found that regular molasses and light brown sugar worked great. The original recipe also called for 1/4 cup shortening and 1/4 cup butter. I followed the suggestions to omit the shortening and to use 1/2 cup of butter and it also worked out great.