Wednesday, July 8, 2015


~ OregonLive

2 c. flour
2 t. baking soda
2 t. ground ginger
1 1/2 t. cinnamon
1/2 t. allspice
1/4 t. salt
1/2 c. unsalted butter, melted and still warm
1/2 c. dark molasses
1/2 c. granulated sugar
1/3 c. packed brown or light muscovado sugar
2 T. peeled and finely minced or grated fresh ginger
1 egg
3/4 c. (4 oz.) diced crystallized ginger
1/4 c. granulated or 3/4 c. turbinado sugar for rolling

Preheat oven to 350 degrees. Position racks in the upper and lower thirds of the oven.

In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, allspice, and salt. In a large bowl, combine warm butter, molasses, granulated and brown sugars, fresh ginger, and egg, mixing thoroughly. Add flour mixture and crystallized ginger, stirring until a soft dough has formed.

Form dough into 1-inch balls, roll in granulated or turbinado sugar, then place 2 inches apart on ungreased or lined cookie sheets. Bake 10-12 minutes or until cookies puff up, crack on the surface, and then begin to deflate.

For ungreased sheets, transfer cookies to cooling rack. For lined sheets, set the pans or liners on cooking rack. Cool completely before storing.

Makes about 3 dozen.

Notes: These delicious cookies definitely taste like ginger, but they aren't as intense as the name implies. If, however, you'd prefer a mildly flavored cookie, then leave out the fresh ginger and/or reduce the crystallized ginger. If you're gluten-free, then click the source link above for a variation that will work for you.

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