Ultimate Ginger Cookies

2 1/4 cup all-purpose flour

1 tsp baking soda

2 tsp ground cinnamon

1 1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil

1/3 cup unsulfured molasses

1 egg, at room temperature

1 1/4 cup chopped crystallized ginger (6 ounces)

Granulated sugar, for rolling the cookies

 

1. Preheat the oven to 350F. Line two baking sheets with parchment paper.

 

2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves,

nutmeg, ginger and salt and then combine the mixture with your hands.

 

3. 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. Add the crystallized ginger and mix until combined.

 

4. Scoop the dough with two spoons or a small ice cream scoop. With your

hands, roll each cookie into a 13/4-inch ball and then flatten them lightly

with your fingers. Press both sides of each cookie in granulated sugar and

place them on the baking sheets.

 

5. Bake for exactly 13 minutes. The cookies will be crackled on top and soft

inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer

to wire racks to cool completely.

 

Nutrition (calculated from recipe ingredients)

----------------------------------------------

Calories: 173

Calories From Fat: 35

Total Fat: 4g

Cholesterol: 13.2mg

Sodium: 126.7mg

Potassium: 148.2mg

Carbohydrates: 32.6g

Fiber: <1g

Sugar: 17.3g

Protein: 2.3g

 

Comments: Makes 16 cookies
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